Include in Print View:

Sopa De Nopales (Cactus Soup

Sopa De Nopales (Cactus Soup recipe image
This Sopa de Nopales is a vibrant and refreshing Mexican soup that highlights the unique, slightly tart flavor of cactus pads. The broth is built with a base of saut&# 195;©ed onions and roasted tomatillos, creating a rich, green-colored liquid that is both light and satisfying. The addition of fresh lime juice and cilantro brightens the dish, while crumbled panela or feta cheese adds a salty, creamy contrast. It is an excellent choice for a warm lunch or a light dinner, offering a healthy and flavorful way to enjoy nopales. Simple to prepare, this soup captures the essence of home-style Mexican cooking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1032.4
Dietary: Gluten-free
Description
This Sopa de Nopales is a vibrant and refreshing Mexican soup that highlights the unique, slightly tart flavor of cactus pads. The broth is built with a base of saut&# 195;©ed onions and roasted tomatillos, creating a rich, green-colored liquid that is both light and satisfying. The addition of fresh lime juice and cilantro brightens the dish, while crumbled panela or feta cheese adds a salty, creamy contrast. It is an excellent choice for a warm lunch or a light dinner, offering a healthy and flavorful way to enjoy nopales. Simple to prepare, this soup captures the essence of home-style Mexican cooking.
Ingredients
  • 1 tablespoon Olive or salad oil
  • 1 Large Onion,chopped
  • 1 pound Tomatillos*
  • 6 cup Chicken broth,reg strength
  • 1 package Sliced cactus (33 oz)**
  • 2 tablespoon Lime juice
  • 2 tablespoon Fresh cilantro leaves,minced
  • 2 ounce Panela/feta cheese,crumbled
Directions
  1. 1
    Heat olive oil in a large 4-5 quart pot over medium heat.
  2. 2
    Add chopped onion and sauté, stirring often, until golden brown, about 15 minutes.
  3. 3
    Add husked and chopped tomatillos to the pot; stir often just until softened, about 6 minutes.
  4. 4
    Pour in chicken broth and bring the mixture to a boil over high heat.
  5. 5
    Stir in drained and rinsed sliced cactus, lime juice, and minced cilantro.
  6. 6
    Reduce heat and simmer until the soup is hot and flavors are combined.
  7. 7
    Ladle soup into bowls and serve with crumbled panela or feta cheese and lime wedges on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1032.4kcal
% Daily Value *
Total Fat 57.5g89%
Saturated Fat 19.4g97%
Cholesterol 351.9mg118%
Sodium 853.8mg36%
Total Carbohydrate 3.8g2%
Dietary Fiber 0.2g1%
Sugars 2.7g
Protein 104.4g209%

* 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

Look for canned nopales (cactus pads) in the international or Mexican aisle of supermarkets. Ensure they are packed in water, then drain and rinse them thoroughly before using to remove excess slime.

Tomatillos should have their papery husks removed and be rinsed well before chopping.

Panela cheese is traditional for this dish due to its mild flavor and ability to hold its shape in hot soup. Feta is a good substitute if panela is unavailable, though it will be saltier.

For a vegetarian version, substitute chicken broth with vegetable broth.

Serve with fresh lime wedges to adjust the acidity to your taste.

Keywords: nopales, cactus soup, mexican soup, tomatillo soup, green soup, healthy soup, vegetarian soup, cilantro, lime, panela cheese, feta cheese, onion, chicken broth, comfort food, easy soup, traditional mexican, nopales recipe, summer soup, light meal
Read it online: https://www.chefs-mate.com/recipe/sopa-de-nopales-cactus-soup/