3 boneless chicken breasts
chicken bouillon powder — to taste 1 package 10 count flour tortillas
flour 1 can cream of chicken soup
Stir boullion powder into enough water to cover chicken thoroughly. Boil until chicken is done; shred chicken and put back into broth.
Meanwhile, stack several tortillas at a time and cut into squares using a pizza cutter. Place tortillas in plastic bag and shake with just enough flour to lightly coat. Be sure each tortilla square is separated.
Carefully drop “dumplings” a few at a time into boiling broth. Cover and reduce heat to a medium boil; simmer until tortillas are soft and tender. Remove from heat and add can of cream of chicken soup.