Southwestern Grilled Cacti Soup

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.

Cooking Method: Grilling

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 4302.0

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

6 ounce Clarified Butter; 1 1/2
1/2 cup All-Purpose Flour
6 cups Chicken Stock
1 cup Milk
1 cup Heavy Cream
6 ounce Pasteurized Processed Cheese
1 cup Tomatoes with Green Chilies, diced
1/4 bunch Broccoli, chopped
1 medium Yellow Onion, chopped
1 1/2 cups Yellow Corn Kernels
3 ounce Jicama, peeled and julienned
3 medium Nopalitos, grilled and julienned

Directions

1
Grill the nopalitos until charred and tender, then let cool slightly before julienning.
2
Melt the clarified butter in a large pot or Dutch oven over medium heat.
3
Whisk in the all-purpose flour and cook for 2-3 minutes to form a roux, stirring constantly.
4
Gradually whisk in the chicken stock, milk, and heavy cream until the mixture is smooth.
5
Bring the liquid to a gentle simmer and cook until slightly thickened, about 5 minutes.
6
Add the chopped yellow onion and broccoli, cooking until the onion is translucent.
7
Stir in the corn kernels and diced tomatoes with green chilies, simmering for another 5 minutes.
8
Reduce heat to low and stir in the processed cheese until fully melted and combined.
9
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.

Keywords: southwestern, nopalitos, cactus, grilled, soup, vegetarian, smoky, corn, cheese, comfort food, broth, jicama, tomatillo, spicy, hearty, summer, grilling, broccoli, onion, cream

Read it online: https://www.chefs-mate.com/recipe/southwestern-grilled-cacti-soup/