Chicken and Tortilla Dumplings
Warm, comforting, and brimming with rich flavors, Chicken and Tortilla Dumplings is a delightful twist on the classic chicken and dumplings recipe. Instead of traditional doughy dumplings, this dish features strips of soft flour tortillas that absorb the creamy, herb-infused broth to create a unique and satisfying texture. Tender shredded chicken, sautéed vegetables, and a luscious blend of heavy cream and savory seasonings come together in this one-pot wonder. Perfect for a cozy weeknight dinner, this easy-to-make meal is ready in just one hour and serves four hearty portions. Garnish with fresh parsley for a stunning presentation and enjoy a soul-soothing dish that's sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 8 cups Chicken broth
- 6 large Flour tortillas
- 2 medium, diced Carrots
- 2 medium, diced Celery stalks
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried parsley
- 1 tablespoon Vegetable oil
Instructions
Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, celery, and carrots, cooking for 5 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Push the vegetables to one side of the pot and melt the butter in the cleared space. Stir in the flour and cook for 1 to 2 minutes to create a roux.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Add the chicken breasts to the pot. Season the broth with salt, pepper, thyme, and parsley.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the chicken is cooked through.
While the chicken is cooking, cut the flour tortillas into 1-inch wide strips. Set aside.
Once the chicken is fully cooked, remove it from the pot and shred it into bite-sized pieces using two forks.
Return the shredded chicken to the pot. Stir in the heavy cream to give the broth a creamy consistency.
Add the tortilla strips to the pot, pushing them down into the liquid to fully submerge them. Cover and simmer for an additional 10 minutes, stirring occasionally, until the tortilla strips are soft and have absorbed some of the broth.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the chicken and tortilla dumplings into bowls and serve warm. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 9257 mg | 402% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 26.2 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3616 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
