Chicken and Dumplings with Tortillas

Why You’ll Love This Recipe

This Chicken and Dumplings with Tortillas offers all the richness and creaminess of the traditional dish, with a twist that gives it a unique flavor. The tortillas cook up into soft, dumpling-like pockets that absorb the flavorful broth, giving them a tender texture that pairs beautifully with the hearty chicken and vegetable base. The addition of tortillas adds a fun, fresh element to the dish, while still providing all the comfort of the original chicken and dumplings. It’s an easy and budget-friendly version that’s sure to be a hit with the whole family.

Ingredients

  • 2 cups cooked chicken (shredded or diced)

  • 1 medium onion, chopped

  • 2 carrots, sliced

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 4 cups chicken broth

  • 1 cup heavy cream or milk

  • 2 tablespoons butter

  • 2 teaspoons dried thyme

  • 1 teaspoon dried parsley

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper (or to taste)

  • 6 small flour tortillas, cut into strips (about 1-inch wide)

  • 2 tablespoons cornstarch (optional, to thicken the soup)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.

  2. Add the minced garlic and cook for another minute, until fragrant.

  3. Pour in the chicken broth and bring the mixture to a simmer.

  4. Stir in the heavy cream (or milk), dried thyme, dried parsley, salt, and black pepper. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.

  5. Add the shredded or diced cooked chicken and stir to combine. If you want a thicker soup, you can mix the cornstarch with a little water and add it to the soup to thicken it up.

  6. Once the soup is simmering, begin adding the tortilla strips. Stir them into the soup, ensuring they’re submerged in the broth.

  7. Cover the pot with a lid and let the tortilla strips cook for 10-12 minutes, stirring occasionally, until they become soft and dumpling-like in texture.

  8. Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or herbs to your preference.

  9. Serve hot, garnished with additional fresh herbs if desired.

Servings and Timing

  • Servings: 4-6 servings

  • Preparation Time: 10 minutes

  • Cooking Time: 25-30 minutes

  • Total Time: 35-40 minutes

Variations

  • Add vegetables: You can add peas, corn, or spinach to the soup for extra flavor and nutrition.

  • Use different meats: Try using turkey or rotisserie chicken as a substitute for regular chicken.

  • Make it spicy: Add a dash of hot sauce, cayenne pepper, or chopped green chilies to the soup for a bit of heat.

  • Use whole wheat tortillas: For a healthier option, you can use whole wheat tortillas instead of regular flour tortillas.

Storage/Reheating

  • Storage: Store leftover chicken and dumplings with tortillas in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat the soup on the stove over medium heat until heated through. If the soup has thickened too much, add a little more chicken broth or milk to reach the desired consistency.

FAQs

1. Can I use homemade chicken broth for this recipe?

Yes! Homemade chicken broth will add extra depth of flavor to the soup. Just make sure to adjust the seasoning as needed.

2. Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas, but the texture may be slightly different. Flour tortillas tend to create softer dumplings, while corn tortillas may result in a more distinct texture.

3. Can I make this recipe ahead of time?

Yes, you can prepare the soup and store it in the refrigerator for up to 3 days. Add the tortilla strips right before reheating to prevent them from becoming too soft.

4. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken if it’s already cooked. Just make sure to thaw it before shredding or dicing it for the soup.

5. How do I prevent the tortillas from becoming too mushy?

To prevent mushy tortillas, be sure to only cook them in the soup for the last 10-12 minutes, so they retain their dumpling-like texture. Stir occasionally but gently.

6. Can I use dairy-free alternatives in this recipe?

Yes, you can substitute the heavy cream or milk with a dairy-free alternative like coconut milk or almond milk, and use dairy-free butter to make this recipe dairy-free.

7. Can I freeze chicken and dumplings with tortillas?

This dish can be frozen, but the texture of the tortilla dumplings may change once thawed. If you plan to freeze it, I recommend storing the soup and tortilla strips separately and combining them after reheating.

8. How can I make this dish spicier?

For a spicier kick, add jalapeños, cayenne pepper, or hot sauce to the soup while it simmers.

9. Can I use store-bought rotisserie chicken for this recipe?

Yes, store-bought rotisserie chicken works perfectly in this recipe and will save you time on cooking the chicken.

10. Can I make the tortilla strips in advance?

Yes, you can pre-cut the tortillas into strips and store them in a sealed bag or container until you’re ready to add them to the soup.

Conclusion

Chicken and Dumplings with Tortillas is a comforting and flavorful twist on the classic dish. The rich, creamy soup is made even heartier with the addition of soft tortilla dumplings, creating a perfect balance of flavors and textures. It’s an easy and budget-friendly recipe that’s ideal for a cozy weeknight dinner. With its simple ingredients and satisfying taste, this chicken and dumplings variation is sure to become a new favorite in your meal rotation

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Chicken and Dumplings with Tortillas

Chicken and Dumplings with Tortillas

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  • Author: Ava
  • Total Time: 35-40 minutes
  • Yield: undefined
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Description

Chicken and Dumplings with tortillas is a hearty and comforting twist on a classic dish. The rich, creamy chicken soup is filled with tender pieces of chicken, vegetables, and flavorful seasonings, while soft, pillowy tortilla dumplings are added in place of the usual flour or biscuit dumplings. This variation is a quick and easy way to enjoy the comfort of chicken and dumplings with a slight Tex-Mex influence. Perfect for a cozy dinner, this dish will satisfy your craving for something warm and filling.

Ingredients


  1. 2 cups cooked chicken (shredded or diced)

    1 medium onion, chopped

    2 carrots, sliced

    2 celery stalks, chopped

    3 cloves garlic, minced

    4 cups chicken broth

    1 cup heavy cream or milk

    2 tablespoons butter

    2 teaspoons dried thyme

    1 teaspoon dried parsley

    1/2 teaspoon salt (or to taste)

    1/4 teaspoon black pepper (or to taste)

    6 small flour tortillas, cut into strips (about 1-inch wide)

    2 tablespoons cornstarch (optional, to thicken the soup)


Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.

  1. Add the minced garlic and cook for another minute, until fragrant.
  2. Pour in the chicken broth and bring the mixture to a simmer.
  3. Stir in the heavy cream (or milk), dried thyme, dried parsley, salt, and black pepper. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
  4. Add the shredded or diced cooked chicken and stir to combine. If you want a thicker soup, you can mix the cornstarch with a little water and add it to the soup to thicken it up.
  5. Once the soup is simmering, begin adding the tortilla strips. Stir them into the soup, ensuring they’re submerged in the broth.
  6. Cover the pot with a lid and let the tortilla strips cook for 10-12 minutes, stirring occasionally, until they become soft and dumpling-like in texture.
  7. Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or herbs to your preference.
  8. Serve hot, garnished with additional fresh herbs if desired.

Notes

  1. Add vegetables: You can add peas, corn, or spinach to the soup for extra flavor and nutrition.
  2. Use different meats: Try using turkey or rotisserie chicken as a substitute for regular chicken.
  3. Make it spicy: Add a dash of hot sauce, cayenne pepper, or chopped green chilies to the soup for a bit of heat.
  4. Use whole wheat tortillas: For a healthier option, you can use whole wheat tortillas instead of regular flour tortillas.
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 750mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 70mg
Ava

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