Hot Chili Bean Soup with Crispy Tortillas
April 2, 2019
Hot Chili Bean Soup with Crispy Tortillas
Ingredients
- 1 medium onion sliced
- 2 tablespoons butter
- 1 can chili
- 1 can kidney beans
- 1 can tomatoes
- 1 can chopped green chilies
- 1 jalapeño pepper minced
- 1 tablespoon chili powder
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1 cup shredded Monterey Jack cheese
- Corn tortillas
- Butter melted
Instructions
- Combine all ingredients except cheese, corn tortilla shells, and melted butter in a large pot; cook
- over medium heat for 30 minutes. Brush tortilla shells with a very small amount of butter; bake at 350 degrees until crisp. Serve Hot Chili Bean Soup topped with cheese and a whole tortilla on the side.