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
Lime wedges (opt)

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.
========
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.