Chili With Tortilla Dumplings
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 2 lbs ground beef
- 2 (15 1/2 ounce) cans kidney beans, rinsed and drained
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (14 1/2 ounce) can chicken broth
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 4 flour tortillas (7 inches)
- shredded cheddar cheese
directions
- In a 3-quart saucepan over medium-high heat, saute onion and garlic in oil for 3 minutes.
- Add beef; cook until browned.
- Drain.
- Add the next 7 ingredients; bring to a boil.
- Reduce heat; cover and simmer for 50 minutes.
- Halve each tortilla and cut into 1/4 inch strips.
- Gently stir into soup; cover and simmer for 8-10 minutes or until tortillas are softened.
- Ladle into individual serving bowls; sprinkle with cheddar cheese.
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