Mexican Chick Pea and Cactus Soup
A hearty, easy-to-make soup with authentic Mexican colors and ingredients.
Ingredients
- 1 large 1 red beefsteak tomato, peeled and diced, OR 1 (14.5-oz.) can of petite diced tomatoes
- 1 medium-sized onion, diced
- 2 medium-sized potatoes
- 1 cup cooked cactus (nopales) pieces fresh or from a jar
- 2 Tablespoons butter
- 1 cup diced ham cubes (optional)
- 1 (16-oz / 455 gr.) can chick peas(garbanzo beans), drained and rinsed
- 3 quarts (3 liters) chicken, beef, or vegetable broth homemade, packaged, or made with bouillon powder or paste
- 1 cup grated or shredded cheese, optional we recommend Mexican fresco, añejo, or Cotija cheese
Instructions
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Peel the potatoes and cut them into cubes about the same size or slightly larger than the ham cubes (if using).
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Drain the cactus pieces and rinse them well in a strainer under running water to remove most of the slippery "slime" that they exude. Chop them into 1/2-inch (1 cm) squares or strips.
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Melt the butter in a medium-sized soup pot. Add the diced onion and sautee on low, stirring occasionally, for about 5 minutes until the onion looks transparent; don't allow it to brown.
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Add the ham cubes (if using) and potatoes and continue to sautee for about another 10 minutes, until the ingredients look rather dry.
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Add the chick peas, diced tomatoes, and broth to the pan. Bring everything to a soft boil, then allow it to simmer for about 15 minutes or so, until the potatoes begin to fall apart.
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Add the cooked, drained cactus pieces and cook for 5 more minutes, until everything is heated through.
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Serve your delicious and nutrious chick pea and cactus soup in cups or bowls. Sprinkle a little grated or crumbled cheese on top as a garnish, if desired; we recommend white Mexican cheeses that are perfect for this use, such as queso fresco, queso añejo, or Cotija cheese. If you like, pass an authentic Mexican table sauce—preferably one made from dried chiles, such as our Chile de Arbol Sauce—so that each person can add it to their soup to taste.
Recipe Notes
Variation: If you prefer a less brothy soup, once the potatoes have cooked and are soft, use a potato or bean masher to press down gently against the bottom of the pot so that some of the chick peas and potatoes fall apart and thicken the soup.
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