Name: Nopal Soup with Epazote
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 nopales, in cubes, cooked; 4 tomatoes, poached and finely chopped; 2 cloves garlic, finely chopped; 1/4 onions, finely chopped; 1 sprig epazote; 1 teaspoon vegetable oil; salt; pepper; 2 leaves epazote; 3 cups chicken broth; 1/2 cups panela cheese, for serving, diced; 1/2 cups avocado, for serving, fanned

Preparation

15 mins

Low

Add the oil, chopped onion, chopped garlic, and tomato to a small pot over medium heat and cook for 1 minute. Season with salt and pepper. Add the epazote, cooked nopales, chicken broth and cook for 10 minutes.

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