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Ingredients
- boiled fryer or canned white chicken
- chicken broth
- 6 large flour tortilla shells (in refrigerated section)
Method
- Cook and debone chicken. Shred meat into chunks and put back into boiler.
- Add broth and enough water to cover chicken. Bring to a rolling boil.
- Tear tortillas into small pieces and toss into slow boiling mixture. Cook over low-medium heat, keeping dumplings stirred, for 25 minutes or until desired thickness. Enjoy.