20-Minute Egg-Drop Chili Recipe

Name: 20-Minute Egg-Drop Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced (or to taste); 1/2 medium onion, diced; oil; 1/2 teaspoon ground cumin; dark chili powder, to taste (I use about 1/2 Tbsp. for my non-heat-liking husband); 1 (15 ounce) can chili beans, preferably the more juicy kind (like, not thickened, I use Ranch Style brand beans); 1 (14 1/2 ounce) can diced tomatoes, undrained; 2 eggs; Garnishes (optional); shredded Mexican blend cheese or cheddar cheese; sour cream; finely chopped green onions or cilantro

Servings: persons

2 garlic cloves, minced (or to taste)
1/2 medium onion, diced
oil
1/2 teaspoon ground cumin
dark chili powder, to taste (I use about 1/2 Tbsp. for my non-heat-liking husband)
1 (15 ounce) can chili beans, preferably the more juicy kind (like, not thickened, I use Ranch Style brand beans)
1 (14 1/2 ounce) can diced tomatoes, undrained
2 eggs
Garnishes (optional)
shredded Mexican blend cheese or cheddar cheese
sour cream
finely chopped green onions or cilantro

1
Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
2
Saute garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
3
Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir.
4
Cover and heat through until not quite boiling.
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
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
Return to low heat and heat through, perhaps another 2-3 minutes.
8
Serve topped with any or all garnishes you choose. Or without, your choice.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 garlic cloves, minced (or to taste), 1/2 medium onion, diced, oil, 1/2 teaspoon ground cumin, and more.

Yes, 20-Minute Egg-Drop Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

20-Minute Egg-Drop Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions