• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Southwestern Grilled Cacti Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 6 oz Clarified Butter; 1 1/2
  • -sticks or 12 tbs.*
  • 1/2 c All-Purpose Flour
  • 6 c Chicken Stock
  • 1 c Milk
  • 1 c Heavy Cream
  • 6 oz Pasteurized Processed Cheese
  • -Spread Loaf; cut in small
  • -pieces
  • 1 c Tomatoes w/Green Chilies;
  • -diced
  • 1/4 bn Broccoli; chopped
  • 1 md Yellow Onion; chopped
  • 1 1/2 c Yellow Corn Kernels; cut
  • -from the cob
  • 3 oz Jicama; peel & julienned
  • 3 md Nopalitos; grilled &
  • -julienned (reserve 1/2 of
  • -one for garnish
  • 1/4 bn Cilantro; washed & chopped


-Reserved Nopalitos
Sour Cream
Cilantro; chopped

Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat.
Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and
thickened. Gradually whisk in 3 cups hot chicken stock, milk and cream,
stirring constantly. Add cheese, stirring until completely melted, then
stir in tomatoes with green chilies. Reduce heat to low and simmer while
preparing following mixture:

In another saucepan, over high heat, melt remaining 4 tbs butter and
saute broccoli, onion, corn kernels and jicama 3 minutes.

Add nopalitos and simmer 1 more minute. Turn off heat and add remaining
chicken stock. Transfer to food processor or blender and puree until

Blend puree into soup mixture and stir in chopped cilantro. Garnish each
serving with nopalitos, a dollop of sour cream and cilantro. Makes 2 to 2
1/2 quarts.

NOTES: To clarify butter, melt it slowly in a saucepan; skim foam off top
and pour clear butter off; discard milky residue.

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