Chicken and Dumplings with Tortillas Recipe

Chicken and Dumplings with Tortillas Recipe

Easy Chicken and Dumplings with Tortillas, a shortcut Southern classic with tender chicken, veggies, and tortilla dumplings. Cozy comfort ready in 45 minutes.

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Course: Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Jennifer Stewart

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.

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