Boiled skinless chicken breast (2-6)
Cream of chicken soup (large can)
White flour tortillas (large pack)
Chicken bouillon (2 cubes)
Black pepper (to taste)
Salt
I
put anywhere from 2-6 chicken breasts, salted, covered in water, in a
crockpot to cook overnight. The chicken shreds very easily and I use the
broth.
After cooking the chicken overnight, remove it from the pot and
shred. Put it aside. Pour chicken broth into a large stock pot, bring
to a boil. I usually fill the pot until half full with water. Add 2
chicken bouillon cubes and the can of cream of chicken soup.
While it’s
coming to a boil, use a pizza cutter to slice tortillas into 1 inch
squares. I take the pizza cutter and make strips one direction the
across the opposite direction. Add chicken to boiling pot then add
tortilla pieces a few at a time, stirring in between. Once all tortillas
have become dumplings and are soft, add black pepper and salt to taste.
Serve when you’ve gotten the taste you desire.
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