Chicken and Dumplings with Tortillas
Chicken and Dumplings with Tortillas is a genius shortcut version of the Southern classic, using cut up flour tortillas in place of homemade dumplings. They soften right into the broth and thicken the soup just like the real thing, with tender chicken, vegetables, and peas in a tasty broth. It’s fast, budget friendly, and pure comfort food in a bowl. Made with pantry staples, it comes together in about 45 minutes and serves 6.
My oldest son loves chicken and dumplings. He also insists his Mimi makes it best, even though I use the exact same recipe she does.
Every mom reading this knows exactly what I’m talking about. I’ll let her have that one. That’s their special thing.
Homemade dumplings are wonderful, but on a long busy day, I’m not above a shortcut, and this is a good one. Cut up flour tortillas soften right into the broth and thicken it just like traditional dumplings, with way less work.
Of all the shortcut versions I’ve tried, and I’ve tried rolled dumplings, drop dumplings, and biscuits, the tortilla trick is one of the easiest ones out there that actually feel like dumplings.
You get tender chicken, aromatic vegetables, and sweet peas in a yummy broth, all in about 45 minutes. If you love an easy, comfort food dinner, here are a few more!
More Cozy Comfort Dinners
- Cheesy Baked Spaghetti – oven baked spaghetti with cheese topping
- Stuffed Cabbage Roll Soup – deconstructed cabbage rolls in a soup
- Stewed Chicken and Rice – comforting slow simmered chicken and rice
- Chicken Piccata Soup – bright lemony chicken soup with capers
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chicken – Boneless skinless chicken breasts, cooked right in the broth for the most flavor. Thighs work too if you prefer dark meat.
Tortillas – Soft flour tortillas are the star, cut into squares. They soften like dumplings and thicken the soup without all the messy flour and rolling nonsense. Don’t use corn, which dissolves too fast and changes the flavor. Plus, they don’t plump up like dumplings.
Vegetables – The classic trio of vegetables – carrot, onion, and celery that builds that cozy, homemade flavor base.
Broth – Low sodium chicken broth lets you control the salt. Vegetable broth works too.
Spices – Parsley, oregano, and a little chili powder. A pinch of Poultry Seasoning is nice here too.
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How To Make Chicken and Dumplings with Tortillas
- Add the chicken and broth to a large pot. Bring to a boil over medium high heat, then reduce to low, cover, and simmer until the chicken is cooked through. Remove and set aside.
- Return the pot of broth to the stove and add the diced onion, carrots, celery, and garlic. Cook 5 minutes, until they start to soften, then stir in the spices.
- Shred the chicken with a fork and add it back to the pot. Stir in the tortilla pieces, separating them so they don’t clump.
- Cover and simmer 10 minutes, letting the tortillas soften and thicken the soup.
- Add the frozen peas and cook 2 to 3 minutes more, until heated through. Taste and adjust the seasoning, then serve hot garnished with fresh parsley.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3 to 4 days. Reheat in the microwave or a saucepan on the stovetop.
Freezer: You can freeze it, but the tortilla strips can dissolve completely and change the texture. I prefer to freeze the soup without the tortillas, then add them in and simmer for a bit when I reheat it later.
Make Ahead: Same idea. Make the soup base ahead and add the tortillas when you’re ready to serve for the best texture.
Thickening Note: The soup thickens as it sits since the tortillas keep absorbing broth. Add a splash more broth when reheating to loosen it up.
Variations
Creamier Soup: Stir in a can of cream of chicken or cream of celery soup for a creamier soup broth.
More Veggies: Add corn, bell peppers, or green beans for extra color and variety.
Rotisserie Shortcut: Use precooked or rotisserie chicken, and add a bouillon cube or two to the broth for the flavor you’d get from cooking the chicken in it.
Spicier: Bump up the chili powder or add garlic powder and onion powder to taste.
Heartier: Add more tortilla pieces for more dumplings, or more chicken for a meatier bowl.
Frequently Asked Questions
I don’t recommend it. Corn tortillas dissolve faster and change the flavor. Flour tortillas hold their shape and soften like real dumplings.
Yes, though cooking the chicken in the broth gives the best flavor. If you use rotisserie, add a chicken bouillon cube or two to the broth to make up for it. The “Better Than Bouillon” is a paste and tastes great!
You can, but the tortillas will break down and change the texture. I freeze the soup without the tortillas and simmer them in fresh when I reheat it.
A pizza cutter is the easiest way to get quick 1 inch squares, but any method works. You can even tear them if you like. Add more or fewer depending on how many dumplings you like.
Stir in a can of cream of chicken or cream of celery soup for a creamier version.
Up to 3 to 4 days in an airtight container in the fridge. Add some broth when reheating since it thickens as it sits.
Recipe Tips & Tricks
- Use a pizza cutter to cut the tortillas into quick, even squares.
- Cook the chicken right in the broth for the most flavor.
- Separate the tortilla pieces as you add them so they don’t clump together.
- Add a splash more broth when reheating, since the tortillas keep thickening the soup.
- Stir in cream of chicken soup if you want a creamier bowl.
This Chicken and Dumplings with Tortillas recipe is pure comfort food and ready in 45 minutes with a clever shortcut. Simmer up a pot for your next busy weeknight and watch everyone warm up!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Chicken and Dumplings with Tortillas Recipe
Ingredients
- 2 chicken breasts skinless chicken breasts, (depending on how much chicken you like)
- 4 cups chicken broth
- ¾ cup yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon chili powder optional, for a hint of spiciness
- Salt and pepper to taste
- 2 large flour tortillas soft taco size flour tortillas, cut into 1-inch squares
- ½ cup frozen peas
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
- Add the chicken and broth to a large pot. Bring to a boil over medium-high heat. Reduce to low, cover, and simmer until chicken cooked through. Remove and set aside.
- Return the pot with the broth to the stove and add the diced onion, carrots, celery, and minced garlic. Cook for 5 minutes or until they start to soften. Stir in the spices.
- Shred the chicken with a fork and add to the pot. Stir in the tortilla pieces and separate to avoid clumping.
- Cover the pot and simmer for another 10 minutes to allow the tortillas to soften and thicken the soup.
- Add the frozen peas and cook for an additional 2-3 minutes until heated through. Taste the soup and adjust the seasoning if necessary. Serve hot with a garnish of fresh parsley.
Notes
- Use a pizza cutter to cut the tortillas into quick, even squares.
- Cook the chicken right in the broth for the most flavor.
- Separate the tortilla pieces as you add them so they don’t clump together.
- Add a splash more broth when reheating, since the tortillas will keep thickening the soup.
- Stir in cream of chicken soup if you want a creamier soup.
Nutrition
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