Chili With Tortilla Dumplings
|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|
|Flour tortillas||4 (7 Inch)|
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.
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.