Tortilla Chicken Dumplings
Submitted by kathyb8
Flour tortillas cut into squares and simmered in chicken broth make the easiest dumplings you’ll ever fix. Just 4 ingredients and pure comfort in every spoonful.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minWell now, if Grandma knew how easy this shortcut was, she might’ve put her rolling pin away years ago.
Flour tortillas get stacked up, sliced into squares with a pizza cutter, dusted with a little flour, and dropped straight into simmering chicken broth. They puff up soft and tender, soaking in all that savoury goodness just like homemade dumplings.
Shredded chicken goes back into the pot, a can of cream of chicken soup stirs in at the end to make it thick and creamy, and that’s the whole thing. Four ingredients, one pot, done.
This is the kind of supper you throw together when the cupboard’s looking slim but you still want something that feels like a hug.
Kitchen Tips
- Make sure each tortilla square is separated after shaking with flour. Clumped pieces cook unevenly and turn gummy in the middle.
- Drop the tortilla squares in a few at a time so the broth stays at a steady simmer. Dumping them all in at once drops the temperature and they won’t cook right.
- Shred the chicken while it’s still warm. It pulls apart much easier than cold chicken.
Ingredients
Directions
Stir boullion powder into enough water to cover chicken thoroughly.
Boil until chicken is done; shred chicken and put back into broth.
Meanwhile, stack several tortillas at a time and cut into squares using a pizza cutter.
Place tortillas in plastic bag and shake with just enough flour to lightly coat.
Be sure each tortilla square is separated.
Carefully drop dumplingsa a few at a time into boiling broth.
Cover and reduce heat to a medium boil; simmer until tortillas are soft and tender.
Remove from heat and add can of cream of chicken soup.
Comments
