Combining tender shredded chicken, creamy broth, and pillowy flour tortilla “dumplings,” it reinvents the classic chicken and dumplings with a bold New Mexican flair. The roasted green chile adds a gentle smoky heat that perfectly balances the richness of the roux and milk-based broth.
It’s the kind of soup born out of creativity and heart — a recipe that feels rustic and homemade, yet deeply flavorful and soul-soothing. Whether you’re watching a football game, feeding your family, or just craving something that tastes like home, this dish brings together comfort, spice, and nostalgia in every spoonful.
Ingredients
For the Soup Base:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups chicken broth (or stock)
2 cups whole milk (or half-and-half for extra creaminess)
1–2 cups water (as needed for consistency)
1 teaspoon chicken bouillon (or to taste)
½ teaspoon freshly cracked black pepper
Salt, to taste
For the Add-Ins:
3 cups shredded rotisserie chicken
4–5 small flour tortillas, cut into 3×3-inch squares
1 cup roasted green chile (mild or hot, to taste)
Optional: ½ teaspoon garlic powder or onion powder for extra depth
For Serving:
Fresh cilantro or green onions, chopped
Extra green chile for topping
Warm flour tortillas or crusty bread on the side
Instructions
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