Tortilla Chicken Dumplings
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
boneless |
|
| 1 | x |
chicken broth
powder, to taste |
*
|
| 1 | package |
flour tortillas
|
*
|
| 1 | can |
soup, cream of chicken
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
boneless |
|
| 1 | x |
chicken broth
powder, to taste |
*
|
| 1 | package |
flour tortillas
|
*
|
| 1 | can |
soup, cream of chicken
|
|
Directions
Stir boullion powder into enough water to cover chicken thoroughly.
Boil until chicken is done; shred chicken and put back into broth.
Meanwhile, stack several tortillas at a time and cut into squares using a pizza cutter.
Place tortillas in plastic bag and shake with just enough flour to lightly coat.
Be sure each tortilla square is separated.
Carefully drop dumplingsa a few at a time into boiling broth.
Cover and reduce heat to a medium boil; simmer until tortillas are soft and tender.
Remove from heat and add can of cream of chicken soup.
