Discover a Tex-Mex twist on a classic favorite - Chicken and Dumplings with Tortillas.
In a large pot, heat vegetable oil over medium-high heat. Add the onion, garlic, carrots, celery, and bell peppers
Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes.
Pour in the chicken broth, stirring to combine. Bring the mixture to a boil.
Reduce heat to low and let the mixture simmer for about 10-15 minutes to meld the flavors.
While the soup simmers, cut the flour tortillas into small squares to make dumplings.
Drop the tortilla dumplings into the simmering soup. Cover the pot and cook for an additional 10-12 minutes