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

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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