The Tolteca Soup is a perfect option for those who are vegetarian or those who are simply looking for a light meal. The main ingredient in this meal is cactus (nopal) and based on our previous recipe we know the amount of nutrition that this plant provides.
For this soup I use dried California chiles because it is not spicy, and kids can enjoy it too. But you can choose whatever chile you like most. If you want more spice, you can use dried chiles such as Guajillo or Arbol.
Don’t miss our Day 9 – Chicken Meatball Soup.
You may find all these ingredients in our market or at a Hispanic Supermarket in your area.
Visit us every day for more healthy recipes and if you make this dish share a picture with us.
Tolteca Soup
- January 16, 2021
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Ingredients
- 2 pounds of Cactus (Thorns Removed)
- 1 White Onion
- 3 California Chiles
- 1 Tomato
- Chicken Broth
- Olive Oil
Directions
- Step 1
- Wash and chop the cactus.
- Step 2
- Boil the cactus with ½ half of the onion for 12-15 minutes, until tender. Drain the water, rinse the cactus and set aside.
- Step 3
- Cook the California chiles in water for 3-5 minutes. Remove from the water, blend the chiles, and the strain. What comes through the strainer will be the sauce.
- Step 4
- Put the sauce back in the blender with the 6-8 cups of chicken broth, salt, and blend.
- Step 5
- If you don’t have chicken broth, you can use water. Set aside.
- Step 6
- Chop ½ of the onion.
- Step 7
- Blend the tomato and set aside.
- Step 8
- In a frying pan, heat a tablespoon of olive oil and add the onion, tomato that you set aside, cactus and sauté. After 1-2 minutes add your sauce with the chicken broth.
- Step 9
- Boil for 15 minutes.
- Step 10
- Serve with crumbled queso fresco if desired and corn tortillas.
