Cut the cactus into small cubes and put them in a pot with a bit of olive oil. Let them release their liquid, stirring occasionally to prevent burning. Cook until well done.
Meanwhile, cut the mushrooms into small pieces. Set aside.
Once the cactus is ready, add the mushrooms and cook for another 5-10 minutes until they release all their juice.
Add the tomato puree and the chicken broth. Stir.
Let it boil and add the chipotle powder, seasoning with salt and pepper to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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