20-Minute Egg-Drop Chili

• garlic cloves↗2

  minced (or to taste)

• medium onion↗1⁄2

  diced

• oil
• ground cumin↗1⁄2 teaspoon
• dark chili powder↗

  to taste (I use about 1/2 Tbsp. for my non-heat-liking husband)

• chili beans1 can

  15 ounce, preferably the more juicy kind (like, not thickened, I use Ranch Style brand beans)

• diced tomatoes1 can

  14 1/2 ounce, undrained

• eggs↗2
• Garnishes

  (optional)

• shredded Mexican blend cheese or cheddar cheese
• sour cream↗
• finely chopped green onions or cilantro

Step-by-step instructions

1. 1

   Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.

2. 2

   Sauté garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).

3. 3

   Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir.

4. 4

   Cover and heat through until not quite boiling.

5. 5

   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.

6. 6

   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.

7. 7

   Return to low heat and heat through, perhaps another 2-3 minutes.

8. 8

   Serve topped with any or all garnishes you choose. Or without, your choice.