Chicken and Dumplings With Tortillas
User Reviews
5
-
Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Chicken and Dumplings With Tortillas
Description
This chicken and dumplings variation uses cooked shredded chicken combined with frozen carrots in a seasoned broth made from chicken stock and canned cream of chicken and cream of celery soups. The broth simmers gently, and flour tortillas cut into small squares serve as the dumplings, cooking quietly in the simmering soup without vigorous stirring to prevent tearing. The addition of onion powder, garlic powder, salt, and pepper seasons the mixture. Once the tortillas are tender, milk is stirred in to enrich the broth and finish the dish.
This stew offers a gentle creamy texture and mild flavors making it suitable as a filling meal on cooler days. It can be served as a main dish with sturdy bread or a simple salad.
Leftovers keep well refrigerated for up to five days and can be frozen in airtight containers or freezer bags for up to two months. Gentle reheating is recommended to maintain the texture of the tortillas and avoid breaking them apart.
Ingredients
- 2 cups chicken broth
- 1 oz cream of chicken soup canned
- 1 oz cream of celery soup canned
- 2 cups carrot frozen, sliced
- 2 cups chicken shredded or chopped, cooked
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large flour tortillas
- 1 cup milk
Instructions
- Place chicken broth into a dutch oven or large heavy bottom pot over medium heat. Whisk in cream of chicken soup and cream of celery soup. Allow to simmer for 10 minutes.
- Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
- Cut tortillas into 1” squares, using a pizza cutter, then gently add the tortillas to the soup. Press them down to submerge, but do not stir vigorously as they will tear.
- Once again bring to a gentle boil, then reduce heat, and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- This dish freezes well; use airtight containers or zip-top freezer bags and freeze for up to two months.
- When reheating, warm gently to preserve the integrity of the tortilla dumplings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 827mg | 34% |
| Potassium | 382mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 7216IU | 144% |
| Vitamin C | 8mg | 9% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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