This Southwestern Grilled Cacti Soup is a hearty and flavorful dish that celebrates the unique taste of grilled nopalitos (cactus paddles). The char from the grill adds a deep, smoky complexity that pairs beautifully with sweet corn kernels and spicy diced tomatoes with green chilies. A rich roux base made from butter, flour, milk, and heavy cream creates a luxurious texture, while the addition of processed cheese provides a smooth, comforting finish. The inclusion of crunchy jicama and tender broccoli adds delightful textural contrasts. Perfect for a cozy dinner or a warm lunch, this vegetarian soup is packed with robust southwestern flavors and is simple enough for weeknight cooking yet impressive enough for guests.
Southwestern Grilled Cacti Soup
Description
This Southwestern Grilled Cacti Soup is a hearty and flavorful dish that celebrates the unique taste of grilled nopalitos (cactus paddles). The char from the grill adds a deep, smoky complexity that pairs beautifully with sweet corn kernels and spicy diced tomatoes with green chilies. A rich roux base made from butter, flour, milk, and heavy cream creates a luxurious texture, while the addition of processed cheese provides a smooth, comforting finish. The inclusion of crunchy jicama and tender broccoli adds delightful textural contrasts. Perfect for a cozy dinner or a warm lunch, this vegetarian soup is packed with robust southwestern flavors and is simple enough for weeknight cooking yet impressive enough for guests.Ingredients
Directions
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Grill the nopalitos until charred and tender, then let cool slightly before julienning.
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Melt the clarified butter in a large pot or Dutch oven over medium heat.
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Whisk in the all-purpose flour and cook for 2-3 minutes to form a roux, stirring constantly.
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Gradually whisk in the chicken stock, milk, and heavy cream until the mixture is smooth.
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Bring the liquid to a gentle simmer and cook until slightly thickened, about 5 minutes.
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Add the chopped yellow onion and broccoli, cooking until the onion is translucent.
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Stir in the corn kernels and diced tomatoes with green chilies, simmering for another 5 minutes.
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Reduce heat to low and stir in the processed cheese until fully melted and combined.
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Fold in the grilled nopalitos and julienned jicama just before serving to retain crunch.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 4302.0kcal
- % Daily Value *
- Total Fat 486.0g748%
- Saturated Fat 306.0g1530%
- Cholesterol 1290.0mg430%
- Sodium 3858.0mg161%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.0g0%
- Sugars 0.6g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute chicken stock with vegetable broth and use a dairy-free cheese alternative or omit the cheese for a thinner consistency.
Nopalitos can be purchased fresh or canned. If using canned, rinse them thoroughly before grilling to remove excess slime and enhance the smoky flavor.
The jicama adds a refreshing crunch; add it at the very end so it doesn't become mushy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if the soup has thickened too much.
