20-Minute Egg-Drop Chili
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 garlic cloves, minced (or to taste)
- 1⁄2 medium onion, diced
- oil
- 1⁄2 teaspoon ground cumin
- dark chili powder, to taste (I use about 1/2 Tbsp. for my non-heat-liking husband)
- 1 (15 ounce) can chili beans, preferably the more juicy kind (like, not thickened, I use Ranch Style brand beans)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 eggs
-
Garnishes (optional)
- shredded Mexican blend cheese or cheddar cheese
- sour cream
- finely chopped green onions or cilantro
directions
- Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
- Sauté garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
- Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir.
- Cover and heat through until not quite boiling.
- While heating, break the eggs into a bowl and, with a fork, break the yolks and lightly beat until the yolks and eggs are thoroughly mixed. The eggs should be just slightly frothy.
- When chili is hot, remove from heat and reduce the heat to low. While off the heat, slowly pour in eggs, stirring as you pour. (Get a good centrifugal motion going before you add the eggs to get this step right.) Egg should cook instantly, giving the soup a creamy look and texture.
- Return to low heat and heat through, perhaps another 2-3 minutes.
- Serve topped with any or all garnishes you choose. Or without, your choice.
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RECIPE SUBMITTED BY
ketchupqueen
Tujunga, California