Chicken and dumplings is a beloved comfort food, and this version uses tortillas as a clever, quick substitute for traditional rolled dumplings. Torn or sliced corn or flour tortillas simmer right in the broth, puffing up into tender, fluffy dumplings that soak up all the savory chicken flavor. It’s a practical, weeknight-friendly twist that delivers all the cozy satisfaction of the classic with minimal effort.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1/3 cup (45 g) all-purpose flour
- 6 cups (1.4 L) low-sodium chicken broth
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon salt, plus more to taste
- 1 cup (240 ml) whole milk or half-and-half
- 6 (6-inch) corn or flour tortillas, torn into 2-inch pieces
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the chicken, thyme, rosemary, pepper, and salt. Bring to a simmer, then reduce heat to low, cover, and let cook until the chicken is cooked through and tender, about 15–20 minutes. The chicken should reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Remove the chicken from the pot and set on a cutting board. Shred with two forks, then return to the pot.
- Stir in the milk or half-and-half. Bring the soup back to a gentle simmer over medium heat.
- Add the torn tortillas, stirring gently to submerge them. Reduce heat to low, cover, and let simmer for 10–12 minutes, stirring once halfway, until the tortillas are soft and have absorbed some broth, becoming tender dumpling-like pieces. The soup will thicken slightly.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
Tips
- Choose the right tortillas: Corn tortillas hold their shape better and have a more distinct dumpling texture. Flour tortillas will soften more and may break down if over-stirred. Either works, but avoid using very thin store-bought tortillas that may disintegrate.
- Don’t over-stir after adding tortillas: Stir gently and only a couple of times during simmering. Over-stirring can break the tortillas into mush.
- Adjust consistency: If the soup becomes too thick after adding tortillas, add a splash of chicken broth or water to thin it. If it’s too thin, let it simmer uncovered for a few extra minutes.
- Make it ahead: The soup base can be made a day ahead without the tortillas. When reheating, add the tortillas and simmer until tender.
Serving Suggestions
Serve this chicken and tortilla dumpling soup as a hearty main course with a side salad or crusty bread. It also pairs well with a dollop of sour cream, a sprinkle of shredded cheddar cheese, or a few dashes of hot sauce for extra heat.
Variations
- Spicy version: Add 1–2 diced jalapeños with the vegetables, or stir in 1 teaspoon of chipotle powder or a few dashes of cayenne with the flour.
- Herb swap: Replace thyme and rosemary with 1 teaspoon dried oregano and 1/2 teaspoon dried basil for a different flavor profile.
- Add vegetables: Stir in a cup of frozen peas or corn during the last 5 minutes of cooking for extra color and sweetness.
- Use leftover chicken: If you have cooked chicken, skip step 3 and add the shredded chicken after the broth simmers for 10 minutes, then proceed with the recipe.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The tortillas will continue to absorb liquid, so the dish will thicken upon standing. When reheating, add a little chicken broth or water to loosen it, and warm gently on the stovetop or in the microwave until heated through to 165°F (74°C). This dish is not ideal for freezing because the tortillas become mushy after thawing.
Frequently Asked Questions
Can I use corn tortillas instead of flour? Yes, corn tortillas are a great choice and are actually more traditional in many regions. They hold their shape better and have a slightly firmer texture. Flour tortillas will be softer and more like classic dumplings.
Why did my tortillas turn into mush? This usually happens if you stir too vigorously or too often after adding them, or if you use very thin tortillas. Gently fold the tortillas into the broth and only stir once or twice during simmering.
Can I make this with rotisserie chicken? Absolutely. Shred the meat from a rotisserie chicken and add it in step 5, after the broth has simmered with the vegetables and flour for about 10 minutes. Skip step 3 and 4.
How do I make it gluten-free? Use corn tortillas and replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch (mix 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry, and add it after the broth is simmering).
Can I use chicken stock instead of broth? Yes, chicken stock works fine. Just be aware that stock is often more concentrated, so you may need to adjust the salt level.
What if I don’t have milk or half-and-half? You can use a can of evaporated milk, or simply omit the dairy altogether. The soup will be less creamy but still delicious.
Related
- Japanese Cabbage Pancake (Okonomiyaki) Recipe
- Japanese Chicken Broth Recipe (Tori Dashi)
- Jellycat Cinnamon Bun Recipe: Soft & Sweet
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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