Preheat oven to 375°F.

Cut 1 corn tortilla into 1/4-inch-wide strips.

Place tortilla strips on a baking sheet coated with cooking spray.

Bake at 375°F for 5 minutes or until browned and crispy, creating tortilla strips.

Discard husks and stems from the tomatillos.

Cook whole tomatillos and nopalitos (cactus paddles) in boiling water for 10 minutes or until tender.

Drain the cooked tomatillos and nopalitos.

Heat a medium saucepan coated with cooking spray over medium-high heat.

Add chopped Vidalia onion and minced garlic to the saucepan.

Sauté the onion and garlic for 3 minutes or until tender.

Cut the remaining 3 corn tortillas into 4 wedges each.

Place the tortilla wedges, cooked tomatillos, cooked nopalitos, sautéed onion and garlic mixture, honey, ground cumin, salt, and chicken broth into a blender.

Process all ingredients in the blender until the mixture is smooth, forming the soup base.

Pour the blended mixture into the saucepan.

Cook the mixture over low heat for 15 minutes or until thoroughly heated.

Spoon 1 cup of soup into each of 5 bowls.

Divide the baked tortilla strips evenly over each serving.

Top each serving with 1 tablespoon of fat-free sour cream.

Garnish each serving with cilantro sprigs, if desired.