20-Minute Egg-Drop Chili

Recipe by ketchupqueen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
  • Sauté garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
  • Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir.
  • Cover and heat through until not quite boiling.
  • While heating, break the eggs into a bowl and, with a fork, break the yolks and lightly beat until the yolks and eggs are thoroughly mixed. The eggs should be just slightly frothy.
  • When chili is hot, remove from heat and reduce the heat to low. While off the heat, slowly pour in eggs, stirring as you pour. (Get a good centrifugal motion going before you add the eggs to get this step right.) Egg should cook instantly, giving the soup a creamy look and texture.
  • Return to low heat and heat through, perhaps another 2-3 minutes.
  • Serve topped with any or all garnishes you choose. Or without, your choice.
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