Chicken and Dumplings with Tortillas
Chicken and Dumplings with Tortillas is a twist on a classic comfort food recipe loaded with shredded chicken breast, carrots, celery, onion, peas and flour tortilla recipes all cooked in a delicious chicken broth.
Chicken and Dumplings with Tortillas is an easy chicken dinner recipe using flour tortillas in place of homemade dumplings.
This hearty chicken dish is the perfect comfort food for cold weather.
This chicken and dumplings recipe takes about forty-five minutes from start to finish and serves up to six people.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
To make this dish, I started by placing some boneless, skinless chicken breasts into a large pot and pouring chicken broth over the chicken breasts.
I brought the broth to a boil and then covered the pot, reduced the heat to low and left the chicken breast to simmer until they were cooked through.
I removed the cooked chicken breasts from the pot and set them aside.
I added some diced onions, carrots, celery and minced garlic to the pot with the broth.
I stirred well and cooked on medium-low until the veggies had softened.
I added some dried parsley, dried oregano, chili powder, salt and pepper to the pot.
I stirred well.
I used two forks to shred the chicken.
I added the shredded chicken to the pot.
I cut some flour tortillas into one inch squares and added them to the pot as well.
I stirred well, covered the pot and left it to simmer for about ten minutes to allow the tortillas to soften up.
I added some frozen peas to the pot.
I stirred well and continued cooking for a few minutes to allow the peas to heat up.
I sprinkled some fresh parsley on top.
Then the chicken and dumplings was ready to serve.
This flavourful chicken dish is sure to be a family favourite.
The tortillas and chili powder add a bit of a Tex-Mex twist to this classic dish.
If you want to save time making this dish you could use shredded rotisserie chicken instead of cooking your own chicken.
This flavourful chicken and veggie dish is the perfect weeknight dinner for fall and winter.
If you are looking for a hearty chicken dinner recipe, then you need to try this Chicken and Dumplings with Tortillas!
More Easy Dumplings Recipes You'll Love...
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make These Chicken and Dumplings with Tortillas:
- 1-2 boneless, skinless chicken breasts (depending on how much chicken you would like)
- 4 cups chicken broth
- ¾ cup yellow onion, diced
- 1-2 carrots, diced
- 2 celery stalks, diced
- 2 cloves of 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 (soft taco size) flour tortillas, cut into 1-inch squares
- ½ cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How to Make Chicken and Dumplings with Tortillas:
- In a large pot, add the chicken breasts and chicken broth.
- Bring to a boil over medium heat.
- Reduce the heat to low, cover the pot, and let the chicken simmer for about 15-20 minutes or until cooked through (if the chicken isn't completely covered by broth, then flip halfway through or cover with water).
- Remove the chicken from the pot and set it aside to cool.
- To the same pot with the broth, add the diced onion, carrots, celery, and minced garlic.
- Cook over medium-low heat until the vegetables have softened, about 5 minutes.
- Add the dried parsley, dried oregano, chili powder (if using), salt, and pepper. Stir to combine.
- Shred the cooled chicken breasts into bite-sized pieces and add them back to the pot.
- Stir in the tortilla pieces, ensuring they are evenly distributed throughout the soup.
- Feel free to add more chicken broth if you like a brothier soup. Cover the pot and simmer for another 10 minutes, allowing 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 the chicken and dumplings soup hot, garnished with fresh parsley if desired.
- Enjoy!
FAQS:
How should I store the leftover soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Can I use pre-cooked chicken instead?
Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time. Simply shred the pre-cooked chicken and add it to the soup during the last few minutes of simmering.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas if you prefer. Keep in mind that corn tortillas might dissolve faster and have a slightly different flavor.
Chicken and Dumplings with Tortillas
Chicken and Dumplings with Tortillas is a twist on a classic comfort food recipe loaded with shredded chicken breast, carrots, celery, onion, peas and flour tortilla recipes all cooked in a delicious chicken broth.
Ingredients
- 1-2 boneless, skinless chicken breasts (depending on how much chicken you would like)
- 4 cups chicken broth
- ¾ cup yellow onion, diced
- 1-2 carrots, diced
- 2 celery stalks, diced
- 2 cloves of 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 (soft taco size) flour tortillas, cut into 1-inch squares
- ½ cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot, add the chicken breasts and chicken broth.
- Bring to a boil over medium heat.
- Reduce the heat to low, cover the pot, and let the chicken simmer for about 15-20 minutes or until cooked through (if the chicken isn't completely covered by broth, then flip halfway through or cover with water).
- Remove the chicken from the pot and set it aside to cool.
- To the same pot with the broth, add the diced onion, carrots, celery, and minced garlic.
- Cook over medium-low heat until the vegetables have softened, about 5 minutes.
- Add the dried parsley, dried oregano, chili powder (if using), salt, and pepper. Stir to combine.
- Shred the cooled chicken breasts into bite-sized pieces and add them back to the pot.
- Stir in the tortilla pieces, ensuring they are evenly distributed throughout the soup.
- Feel free to add more chicken broth if you like a brothier soup. Cover the pot and simmer for another 10 minutes, allowing 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 the chicken and dumplings soup hot, garnished with fresh parsley if desired.
- Enjoy!
Notes
- It’s easiest to cut the tortillas with a pizza cutter, but it can be done any way you choose!
- Add more or less tortilla squares depending on your preference.
- Shred the chicken into the size of chunks that you desire. It can also be cubed.
- Feel free to add other vegetables such as corn, bell peppers, or green beans to the soup for more variety and color.
- Taste the soup as it simmers and adjust the seasoning to your taste. You can add more herbs or spices if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 812mgCarbohydrates: 17gFiber: 3gSugar: 3gProtein: 16g
This post contains affiliate links. Read our disclosure here.
As an Amazon Associate I earn from qualifying purchases.
Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
