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Title: Sopa De Nopales (Cactus Soup)
Yield: 8 Servings

Ingredients

      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
      1    lime wedges (opt)

Instructions

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.
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================== 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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