Enchillada Soup and Fried Tomatillos

Enchiladas are easy to make, so enchilada soup is really really easy to make. I suggest starting off with a tomato sauce and chicken broth base. And the best part is that you can use whatever veggies you have on hand.

Ingredients:

• tomato puree
• chicken boullion
• chopped garlic
• blackbeans
• corn
• onion
• green peppers
• poblano peppers
  
• hot sauce, chili peppers or red pepper flakes
• shredded cheddar cheese
• greek yogurt or sour cream
• tortilla chips

Directions:

• Saute onions, garlic and peppers in a pan with olive oil
• Heat crushed tomatoes, chicken boullion and water in a stove top pot
• Add beans and corn
• Simmer until onions, garlic and peppers are browned
• Add hot sauce to taste
• Serve with a dollop of plain yogurt or sour cream and cheddar cheese

A nice side dish is sirloin tortillas

Ingredients:

• Sirloin steak (use tofu or portabello mushrooms if desired)
  
• Corn tortillas
• Lettuce
• Various other toppings

Directions:

• Pan fry the meat until medium well and slice into strips.
• Heat corn tortillas in the pan until warm
• Top tortillas with lettuce, steak and enchilada soup mix

And last but not least... Fried Tomatillos!!!

Tomatillos are those strange green vegetables that almost look like tomatos in the grocery store. They usually still have their fiberous leafy covering on them. Tomatillos are wonderful when added into salsa verde or for a "fried" tomatillo. As a side I chopped up 1 tomatillo and coated in a zesty lime dressing and then breaded in cornmeal. Cooking these in a pan with some low calorie spray or olive oil makes a great accompaniment to most mexican foods.

Enjoy with some homemade sangria or mojitos!