Prep 20 mins
Cook 2 hrs
I had a few cups of enchilada seasoned shredded chicken in the fridge to use up and wanted some chicken and dumplings. I figured that I would just go with the "southwest" theme, and ended up with a dish that we all love. For more spice, just choose a hot salsa.
- 6 tablespoons butter
- 6 tablespoons flour
- 1⁄2 cup onion, chopped
- 12 cups chicken broth
- 1 (4 ounce) can diced green chilies, undrained
- 1 (14 ounce) can creamed corn, undrained
- 1 cup salsa
- 2 cups shredded cooked chicken, seasoned with
- southwest seasoning
- 8 ounces processed cheese, cubed
- 10 flour tortillas, cut in strips
- Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
- Stir in flour and cook to create a light roux.
- Slowly stir in chicken broth, then add remaining ingredients.
- The flour tortillas will take a while to start absorbing the liquid and become dumpling-like. Simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas. I usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.
Yum! Great soup! I made this with Crock Pot Chicken Taco Meat from the freezer and it worked perfectly. Thanks for posting!
I made this for dinner last night, and it was another winner! I used shredded chicken that I had frozen in some salsa. YUMMMM!!! The tortillas work great, and the kids did gobble them up! The dumplings were gone before the rest of the soup- and the soup is still awesome without them! I've been dipping chips in it all morning. It's great with the chips too!