20-Minute Egg-Drop Chili

Directions

1. 1
   Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
2. 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. 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.