- One 900g jar of nopales in strips
- 1/2 onion, chopped
- 1 garlic clove
- Salt to taste
- 1 cup coriander leaves
- 50g cream cheese
- 500g cream (Schmand)
- 2 cups of chicken or vegetable broth (can be instant)
- 1/2 tablespoon of oil
8 corn tortillas
Drain and rinse the cactus leaves with enough water and reserve one third for garnishing.
Cut the tortillas into thin strips and fry in hot oil until crisp. Let them drain on kitchen paper.
Blend two thirds of the nopales together with the coriander, cheese, cream and chicken or vegetable stock.
Heat the oil in a pot. Fry the onion and garlic until golden brown. Add the reserved nopales and brown them a little, take them out of the pot and set them aside. Pour the mixture of nopales and cream into the pot and let it simmer until the soup is very hot.
Season to taste and serve and decorate with the fried tortilla strips and the fried nopales. Enjoy!