Chicken and Tortilla Dumplings

Recipe from Southern Living

More From Southern Living


Ingredients

  • 6 chicken leg quarters (5 pounds)
  • 8 cups water
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 2 chicken bouillon cubes
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 (10 3/4-ounce) can cream of chicken soup, undiluted
  • 1 (15-ounce) package 8-inch flour tortillas

Preparation

  1. Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil.
  2. Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.
  3. Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken and Tortilla Dumplings Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy