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Chili With Tortilla Dumplings

Country.Chef's picture
Ingredients
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 1 Tablespoon
  Ground beef 2 Pound
  Canned kidney beans 31 Ounce, drained, rinsed (2 Can)
  Canned diced tomatoes 28 Ounce (1 Can, Undrained)
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Chili powder 2 Tablespoon
  Ground cumin 1 Teaspoon
  Dried oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Flour tortillas 4 (7 Inch)
Directions

In a 3-qt.saucepan over medium-high heat, saute onion and garlic in oil for 3 minutes.
Add beef; cook until browned, about 6 minutes.
Drain.
Add the next seven ingredients; bring to a boil.
Reduce heat; cover and simmer for 50 minutes.
Halve each tortilla and cut into 1/4-in.strips.
Gently stir into soup; cover and simmer for 8-10 minutes or until tortillas are softened.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Chili

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