Chicken and Dumplings With Tortillas is a fantastic way to enjoy the comfort food classic you love, quickly and easily. This deliciously creamy soup is on the table in no time thanks to it’s time saving ingredients. Your family will love this hearty meal on a chilly night, and you’ll love how simple it is to make.
Reasons You’ll Love This Recipe
- Classic chicken and dumplings flavor delivered in less time thanks to flour tortillas! You’ll be amazed how perfectly they work!
- Slow cooked taste in under an hour. This recipe brings you the comforting flavors of a slow cooked meal in minutes, not hours.
- Warm up on a cold night. It’s hard to beat a big bowl of hearty soup on a chilly night.
- It’s hard to go wrong with a flexible recipe like this one. Mix and match ingredients and make substitutions easily as needed or desired.
Chicken and Dumplings With Tortillas
I’m excited to share this easy recipe with you today. While I love a bowl of classic chicken and dumplings, I don’t always love the time it takes to make them. Now you can have that flavor you love, in less time, thanks to a few easy short cuts. It’s almost impossible to resist a big bowl of this deliciously creamy soup!
I’m excited for you to try this chicken and dumplings recipe in your kitchen! Let’s get started by going over the ingredients you will need, with some notes on each as well as possible substitutions. If you just want the recipe itself, head to the bottom of the page and you’ll find the printable recipe card there.
- Chicken broth – I recommend using a low sodium chicken broth. While I actually enjoy my foods on the salty side, I find that the level of salt in broth can sometimes be unpredictable, and I prefer to have a bit more control over the flavor. If you don’t have chicken broth on hand, you could use a chicken stock, vegetable broth or use two cups of water mixed with two chicken bouillon cubes or two teaspoons of chicken bouillon powder.
- Cream of chicken soup – Whatever your favorite cream of chicken soup is, go with that. Campbells and Pacific Foods are two brands that I typically choose. If you prefer to use a homemade cream of chicken soup, check out this recipe.
- Cream of celery soup – Once again, Campbells and Pacific get high marks as my top choices here. If you don’t have, or don’t like cream of celery soup, you can simply replace this with more cream of chicken soup.
- Chicken – Light meat, dark meat, whatever chicken you like will work here! We often grill extra chicken on the weekends, then use the leftovers for recipes like this one. Another fantastic option is to use a rotisserie chicken. In a pinch, a can of rinsed and well drained chicken will even work.
- Frozen Carrots – While the recipe calls for frozen carrots, I often grab a bag of frozen peas and carrots instead.
- Onion powder, Garlic powder, Salt, Pepper – Make sure for the onion and garlic powder that you are using powder, not salt. You could also use minced garlic and/or a finely diced onion in their place.
- Flour tortillas – Your favorite brand of flour tortillas will be perfect for this recipe. We have a few neighborhood Mexican restaurants that sell their tortillas by the dozen, and this recipe always gives me a great excuse to buy a pack!
- Milk – Whichever milk you have on hand will work. While I typically use 2%, whole works great. You can even use half and half or cream, which creates a wonderfully rich meal.
Steps To Take
Making Chicken and Dumplings with tortillas is very simple and straightforward. If you just want the recipe, just skip down to the bottom of the page, otherwise let’s go through the steps you will take to make this recipe.
To begin, pour the chicken pot into a large dutch oven or stock pot, and place on medium heat. Next, whisk in the cans of cream of chicken and cream of celery soup. Stir until smooth and allow to simmer for ten minutes.
Next, add in the chicken, frozen carrots, onion powder, garlic powder, salt and black pepper. Stir to combine and bring to a gentle boil.
Cut the tortillas into approximately one inch squares. A pizza cutter is perfect for doing this quickly and easily. Add the tortillas to the soup and gently press them into the soup. Make sure to be gentle, otherwise the tortillas may tear. Return to a boil and allow to gently simmer for 15 minutes. Remove from heat and stir in the milk. Then it’s time to serve and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to five days. This chicken and dumplings with tortillas can also be stored in an airtight container in the freezer for up to two months. Ziploc style freezer bags are a great option for this.
More Recipes To Try
If you enjoyed this recipe, here are some other recipes that I think you will like as well.
- Crockpot Beef Stew Recipe
- Shepherd’s Pie Recipe
- Pot Pie Soup
- Slow Cooker Beef Stroganoff
- Homemade Macaroni and Cheese
- Mississippi Pot Roast Recipe
Chicken and Dumplings With Tortillas
- 2 cups chicken broth
- 1 10oz can cream of chicken soup
- 1 10oz can cream of celery soup
- 2 cups frozen, sliced carrots
- 2 cups cooked chicken shredded or chopped
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large flour tortillas
- 1 cup milk
- 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.