Mexican Recipes from www.EagleKnights.com

Chicken & Tortilla Dumplings

4 chicken breasts
2 cans chicken broth
1 cup water
3 cubes chicken bouillon
1 small carrot, chopped
1 small rib celery, chopped
1 small onion, chopped
salt & pepper to taste
12 large flour tortillas

Combine all ingredients except tortillas in crock pot and place on low for 8 -10 hours.   Take out chicken and remove skin and bones; place broth into large pot on stove.   Cut chicken into bite size pieces and return to broth.  Bring to slow boil (usually around medium to medium high).

Cut tortillas in half; then in 1 inch strips.  Place tortilla strips into broth and boil gently for 20-30 minutes stirring occasionally.  Broth should thicken  but if too thin combine 1 tablespoon cornstarch with enough water to dissolve  and stir into dumplings.  Allow to cook around 5 to 10 minutes more.
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I tried this method with leftover cooked chicken and canned broth, adding lots of seasonings (thyme, sage, rosemary, and onion powder) and had wonderful homemade Chicken and Dumplings in 30 minutes!

Recipe from Busycooks at About.com