Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive or salad oil
1 Large onion,chopped
1 lb Tomatillos*
6 c Chicken broth,reg strength
1 pk Sliced cactus (33 oz)**
2 tb Lime juice
2 tb Fresh cilantro leaves,minced
2 oz Panela/feta cheese,crumbled
Lime wedges (opt)

Cactus looks forbidding. Stripped of its prickly points, however, it
is a mild-mannered vegetable with a slightly tart flavor. Look for
easy-to-use canned cactus (sold as NOPALES or NOPALITOS) in
supermarkets and Mexican groceries.
=======================================================
================== * - husks removed, rinsed and coarsely chopped **
~ packed in water, drained and rinsed.
=======================================================
================== In a 4-5 quart pan over medium heat, stir oil and
onion often until onion is golden, about 15 minutes. Add tomatillos;
stir often just until soft, about 6 minutes. Add broth; bring to a
boil over high heat. Stir in cactus, lime juice, and cilantro. Cook
until hot. Ladle soup into a tureen. Offer cheese to add to taste.
Accompany with lime wedges.

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