Categories: Chili, Ground Beef, Main Dish, Tex-Mex
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.