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Chicken and Dumplings with Tortillas
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Chicken and Dumplings with Tortillas

Who wants tender chicken with a soft and warm tortilla? This delicious Chicken and Dumpling with Tortilla recipe is a flavorful and filling meal that will warm your tummy this winter.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dinner
Cuisine: American
Keyword: chicken and dumplings
Servings: 6 people
Author: Jill

Ingredients

  • 2 cups chicken broth
  • 1 - 10 ounce can cream of chicken soup
  • 1 - 10 ounce can cream of celery soup
  • 2 cups of frozen sliced carrots
  • 2 cups 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 milk

Instructions

  • Place the chicken broth into a dutch oven or large heavy bottom pot. Turn the heat on to medium.
  • Whisk in the cream of chicken soup and the cream of celery soup. Allow this to simmer for 10 minutes.
  • Stir in the frozen carrots, chicken, onion powder, garlic, salt, and pepper. Bring this to a boil.
  • Cut the tortillas into 1” squares, using a pizza cutter.
  • Gently add the tortillas to the soup. Press them down but do not stir vigorously as they will tear.
  • Bring to a boil again, then reduce heat, and allow to simmer for 15 minutes.
  • Remove from the heat. Gently stir in the milk.