Tortilla strips make the dumplings in this light version of chicken and dumplings.
Ingredients:
- 2 to 3 Boneless, skinless chicken breasts, cooked well, shredded or chopped
- 1 can reduced fat cream of chicken soup
- 1 can fat free chicken broth
- 5 flour tortillas, cut into 2-inch squares
- Salt and pepper to taste
- 1/2 teaspoon of celery salt
- dash leaf thyme
Preparation:
Place chicken, soup and broth in large sauce pan. Bring to boil. Add salt and pepper, celery salt, and thyme. Add tortillas slowly. Keeping the broth mixture at a boil. Lower heat to simmer. Simmer until tortillas are tender (about 20-30 min.). Add additional water or broth, just enough to prevent sticking and to maintain desired consistency.
