Tomatillo-And-Cactus Soup

• 4 (6-inch) corn tortillas, divided
• Cooking spray
• 1 pound tomatillos (about 16 medium)
• 1 cup nopalitos (about 3 chopped nopales - cactus paddles)
• 1/4 cup chopped Vidalia or other sweet onion
• 2 garlic cloves, minced
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 (15.75-ounce) can fat-free, less-sodium chicken broth
• 5 tablespoons fat-free sour cream
• Cilantro sprigs (optional)

1. Preheat oven to 375u0b0.
2. Cut 1 corn tortilla into 1/4-inch-wide strips. Place tortilla strips on a baking sheet coated with cooking spray. Bake at 375u0b0 for 5 minutes or until browned.
3. Discard husks and stems from the tomatillos. Cook whole tomatillos and nopalitos in boiling water 10 minutes or until tender; drain.
4. Heat a medium saucepan coated with cooking spray over medium-high heat. Add onion and garlic, and saute 3 minutes or until tender. Cut 3 corn tortillas into 4 wedges each. Place tortilla wedges, the tomatillos, nopalitos, onion mixture, honey, ground cumin, salt, and broth in a blender; process until smooth.
5. Place mixture in pan, and cook over low heat 15 minutes or until thoroughly heated. Spoon 1 cup soup into each of 5 bowls. Divide the baked tortilla strips evenly over each serving. Top each serving with 1 tablespoon sour cream. Garnish with the cilantro sprigs, if desired.

corn tortillas, cooking spray, nopalitos, vidalia, garlic, honey, ground cumin, salt, chicken broth, sour cream, cilantro

Taken from www.myrecipes.com/recipe/tomatillo-and-cactus-soup (may not work)