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Chili with Tortilla Dumplings

Total Time

Prep: 20 min. Cook: 1 hour


6-8 servings (2-1/4 quarts)

Meet the Cook: Down here in Texas, we've always enjoyed Southwestern cooking. This chili is a special favorite - I've prepared it for a crowd and just the two of us, too. My husband and I have three sons and three grandchildren. -Shirley Logan, Houston, Texas


  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 4 flour tortillas (7 inches)


  1. In a large saucepan, cook the beef, onion and garlic over medium heat until beef is not longer pink; drain. Add the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
  2. 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. Serve immediately.

Nutrition Facts

1 cup: 339 calories, 12g fat (5g saturated fat), 56mg cholesterol, 796mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 28g protein.

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