3 boneless chicken breasts chicken bouillon powder -- to taste 1 package 10 count flour tortillas flour 1 can cream of chicken soup Stir boullion powder into enough water to cover chicken thoroughly. Boil until chicken is done; shred chicken and put back into broth. Meanwhile, stack several tortillas at a time and cut into squares using a pizza cutter. Place tortillas in plastic bag and shake with just enough flour to lightly coat. Be sure each tortilla square is separated. Carefully drop "dumplings" a few at a time into boiling broth. Cover and reduce heat to a medium boil; simmer until tortillas are soft and tender. Remove from heat and add can of cream of chicken soup.
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