Southwest Chicken and Dumplings

Total Time
2hrs 20mins
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.

Ingredients Nutrition


  1. Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
  2. Stir in flour and cook to create a light roux.
  3. Slowly stir in chicken broth, then add remaining ingredients.
  4. 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.
Most Helpful

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!

jenlongberry January 05, 2007