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Chicken and Dumplings with Tortillas

This easy Chicken and Dumplings with Tortillas recipe is a delicious meal with little fuss that is perfect for a busy weeknight. A few kitchen shortcuts and you will recreate a Southern classic in no time!

pot of chicken and dumplings with tortillas

Chicken and Dumplings with Tortillas Recipe

I love to make chicken and dumplings. It is my oldest son’s favorite. Of course, he always prefers when his “Mimi” makes it even though it is the same delicious chicken recipe ;).

You all know how that goes, right moms out there?

This chicken dumplings recipe is easier than making traditional dumplings. Don’t get me wrong, homemade dumplings are amazing.

But when the day is long and busy, I need a little help in the kitchen. I never turn down a shortcut recipe.

Of all the ones I have tried using old fashioned rolled dumplings, drop dumplings, or using biscuits, using flour tortillas is one of the easiest and tastiest ones out there.

My other favorite meals for all those busy weeknights are my sheet pan steak fajitas, Southern baked spaghetti, and this cabbage roll soup. Finish it off with these Amish sugar dumplings.

ingredients for chicken & dumplings with tortillas

Ingredients Needed

Chicken – I like to use boneless skinless chicken breast, Substitute chicken thighs if you like.

Vegetables – Aromatic vegetables carrot, onion, and celery.

Spices – Parsley, oregano, chili powder. A pinch of poultry seasoning is also nice.

Broth – I like to use a low sodium chicken broth to control the salt. Substitute vegetable broth if desired.

Tortillas – Flour tortillas are the best and will soften like dumplings.

Pantry staples – Minced garlic, frozen peas, salt, and black pepper.

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How to Make Chicken and Dumplings with Tortillas

First: Add the chicken and broth to a large pot. Bring to a boil over medium-high heat. Reduce to low, cover, and simmer until chicken cooked through. Remove and set aside.

Second: Return the pot with the broth to the stove and add the diced onion, carrots, celery, and minced garlic. Cook for 5 minutes or until they start to soften. Stir in the spices.

Third: Shred the chicken with a fork and add to the pot. Stir in the tortilla pieces and separate to avoid clumping.

Cover the pot and simmer for another 10 minutes to allow the tortillas to soften and thicken the soup.

Fourth: 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 hot with a garnish of fresh parsley.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

pot of chicken and dumplings with tortillas soup

How long does chicken and dumpling with tortillas last?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the microwave or in a small saucepan on the stovetop.

Can I freeze it?

You can certainly freeze it. The flour tortilla strips can completely dissolve and change the texture of the soup.

I prefer to make the soup without the tortilla dumplings and then simmer them in when I thaw it later.

ladle of soup with chicken and dumplings with tortillas

Can I use pre-cooked chicken?

​Making chicken and dumplings is all about the flavor you get from low and slow cooking. That’s what you get when cooking the chicken in the broth.

If you want to use precooked chicken, like a rotisserie chicken, you certainly can. I suggest adding one of two chicken bouillon cubes to the broth.

Can I use corn tortillas instead of flour?

I don’t suggest it. You can use them, but they will dissolve faster and change the flavor a bit.

bowl of chicken soup like chicken and dumplings with tortillas

Tips for No Leftovers

  • It’s easiest to cut the tortillas with a pizza cutter, but it can be done any way you choose! Add more or fewer tortillas as you like it.
  • If you prefer a creamier soup, add in some cream of chicken soup or cream of celery soup.
  • Shred the chicken into the size of chunks that you desire. It can also be cubed. Like in this easy chicken salad recipe.
  • Add more chicken broth if you like a soup with more. You can always use some hot water with a few teaspoons of chicken bouillon powder.
  • 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 such as garlic powder and onion powder if desired.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

pot of soup with yellow banner and red text

This chicken and dumplings soup is an easy recipe that the whole family will love. Especially on a busy night!

bowl of soup with spoon

Chicken and Dumplings with Tortillas

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This easy Chicken and Dumplings with Tortillas recipe is a delicious meal with little fuss that is perfect for a busy weeknight. A few kitchen shortcuts and you will recreate a Southern classic in no time!

Ingredients

  • 1-2 boneless, skinless chicken breasts (depending on how much chicken you 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

  1. Add the chicken and broth to a large pot. Bring to a boil over medium-high heat. Reduce to low, cover, and simmer until chicken cooked through. Remove and set aside.
  2. Return the pot with the broth to the stove and add the diced onion, carrots, celery, and minced garlic. Cook for 5 minutes or until they start to soften. Stir in the spices.
  3. Shred the chicken with a fork and add to the pot. Stir in the tortilla pieces and separate to avoid clumping.
  4. Cover the pot and simmer for another 10 minutes to allow the tortillas to soften and thicken the soup.
  5. 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 hot with a garnish of fresh parsley.

Notes

  • It’s easiest to cut the tortillas with a pizza cutter, but it can be done any way you choose! Add more or fewer tortillas as you like it.
  • If you prefer a creamier soup, add in some cream of chicken soup or cream of celery soup.
  • Shred the chicken into the size of chunks that you desire. It can also be cubed. Like in this easy chicken salad recipe.
  • Add more chicken broth if you like a soup with more. You can always use some hot water with a few teaspoons of chicken bouillon powder.
  • 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 such as garlic powder and onion powder if desired.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 812mgCarbohydrates: 17gFiber: 3gSugar: 3gProtein: 16g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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