Chili With Tortilla Dumplings |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Delicious! 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:
1. In a 3-quart saucepan over medium-high heat, saute onion and garlic in oil for 3 minutes.
2. Add beef; cook until browned.
3. Drain.
4. Add the next 7 ingredients; bring to a boil.
5. Reduce heat; cover and simmer for 50 minutes.
6. Halve each tortilla and cut into 1/4 inch strips.
7. Gently stir into soup; cover and simmer for 8-10 minutes or until tortillas are softened.
8. Ladle into individual serving bowls; sprinkle with cheddar cheese.
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