Chicken and Dumplings with Tortillas

5 from 5 votes

A twist on the classic chicken and dumplings, this recipe with tortillas is a great shortcut when you're running short on time!

Prep Time5

Cook Time35

Total Time40

Servings:

Author: Julie Chiou

Ingredients

2 cups (473 ml) chicken broth
10 ounce (284 ml) can cream of chicken soup
10 ounce (284 ml) can cream of celery soup
2 cups (256 g) frozen sliced carrots
2 cups (109 g) chicken chopped or shredded (rotisserie works really well)
1 teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
2 large flour tortillas
1 cup (237 ml) milk

Instructions

Place the chicken broth into a large heavy bottom pot like a dutch oven and turn the heat on to medium.
2 cups chicken broth
Whisk in the cream of chicken soup and the cream of celery soup. Allow this mixture to simmer for 10 minutes.
10 ounce can cream of chicken soup, 10 ounce can cream of celery soup
Stir in the frozen carrots, chicken, onion powder, garlic, salt, and pepper. Bring this to a boil.
2 cups frozen sliced carrots, 2 cups chicken, 1 teaspoon onion powder, ¼ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper
Cut the tortillas into 1” squares, using a pizza cutter or knife.
2 large flour tortillas
Carefully add the tortillas to the soup. Gently press them down but do not stir vigorously as they will tear.
Bring the mixture to a boil again, then reduce heat, and allow to simmer for 15 minutes.
Remove from the heat, gently stir in the milk, and allow cool for 10-15 minutes before serving.
1 cup milk

Notes

Place leftovers in an airtight container and store them in the fridge for up to 5 days. Or you may store it in the freezer for up to 2 months (freezer bags work well for this).

Nutrition

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