Entree: Mexico – Bajio Mexico (Guanajuato) – Sopa de Nopal (Cactus Paddle Soup)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) boneless skinless chicken thighs (about 3-4 thighs)
- 6 cups (1.4 L) low-sodium chicken broth, divided
- 3 cups (approx. 450 g) cleaned nopales, cut into 1/2-inch (1 cm) strips
- 2 medium (about 12 oz / 340 g) russet potatoes, peeled and diced 1/2-inch (1 cm)
- 3 medium roma tomatoes (about 12 oz / 340 g)
- 1 medium white onion, halved (about 8 oz / 225 g)
- 2 cloves garlic
- 2 serrano chiles (or 1 jalapeno + 1 serrano), stemmed
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (3 g) fresh epazote, chopped (or 1 tsp / 1 g dried epazote)
- 1 tsp (6 g) ground cumin
- 1 to 1 1/2 tsp (6–9 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 6 corn tortillas, cut into strips (for frying or baking)
- 4 oz (115 g) queso fresco, crumbled
- 1 avocado, sliced (optional)
- 2 limes, cut into wedges
- 1/4 cup (60 ml) vegetable oil for frying tortilla strips (if frying)

Instructions

Short Description:
A hearty Bajio-style soup centered on tender nopales (cactus paddles) simmered with roasted tomatoes, onion, serrano chiles, potatoes and shredded chicken, finished with epazote, cilantro and queso fresco for a complete main-course meal.

Regional Notes:
This Guanajuato (Bajio) version highlights nopales as the principal ingredient and uses roasted tomato-salsa for broth flavor, with epazote and mild serrano chiles typical of the region. Unlike coastal or Oaxacan variants, it keeps a clear lightly spiced broth and often includes potato and shredded poultry to make the soup a filling entree.

1. Prepare the nopales: place the cut nopales in a pot, cover with water, add a pinch of salt, bring to a boil and simmer 6–8 minutes until tender and the mucilage reduces. Drain, rinse under cold water and set aside.
2. Poach the chicken: in a medium saucepan, combine the chicken thighs and 3 cups (710 ml) of the chicken broth. Add 1/2 the onion half and 1 clove garlic. Bring to a gentle simmer, cook 15–20 minutes until cooked through. Remove chicken, reserve broth, shred chicken with two forks and set aside. Strain and reserve the poaching liquid; add to remaining broth.
3. Roast the aromatics: while chicken cooks, roast the roma tomatoes, remaining onion half, remaining garlic clove and serrano chiles directly over a gas flame, in a hot skillet, or under a broiler until blackened and soft on all sides (8–10 minutes). Transfer to a blender.
4. Make the tomato base: add 1/2 cup (120 ml) of the reserved warm broth to the blender with the roasted vegetables and blend until smooth. Strain the blended salsa through a fine mesh into a bowl, pressing to extract solids; discard remaining solids.
5. Toast and sauté: heat 2 tbsp (30 ml) vegetable oil in a large pot over medium heat. Add the strained tomato-salsa and cook 3–4 minutes, stirring, until it thickens slightly and the raw smell dissipates.
6. Build the soup: add the remaining 3 cups (710 ml) chicken broth and the reserved poaching liquid to the pot with the tomato base. Stir in the diced potatoes, ground cumin, salt and pepper. Bring to a simmer and cook 10 minutes.
7. Add nopales and chicken: add the boiled nopales and shredded chicken to the simmering soup. Cook another 6–8 minutes until potatoes are tender and flavors meld. Stir in chopped epazote and cilantro; adjust salt and pepper to taste.
8. Prepare tortilla strips: while the soup simmers, heat 1/4 cup (60 ml) vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until crisp and golden, about 1–2 minutes per batch; drain on paper towels and season lightly with salt. (Alternatively, bake tortilla strips at 400°F / 200°C for 8–10 minutes, tossing once.)
9. Serve: ladle soup into bowls and top with crumbled queso fresco, avocado slices (if using), a handful of tortilla strips and a squeeze of lime. Offer extra cilantro and lime wedges at the table.