Green Chile, Chicken & Flour Tortilla Dumpling Soup
This Green Chile, Chicken & Flour Tortilla Dumpling Soup is pure Southwestern comfort — a cozy bowl that wraps warmth around you like a soft blanket on a cold evening.
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.
Why People Will Love This Green Chile, Chicken & Flour Tortilla Dumpling Soup
A comforting twist on a classic: It takes the familiar warmth of chicken and dumplings and elevates it with a Southwestern touch — the roasted green chile adds depth, smokiness, and gentle heat.
Incredible texture contrast: The flour tortilla “dumplings” soften beautifully in the creamy broth, creating a silky, melt-in-your-mouth texture that’s both hearty and nostalgic.
Rich, creamy flavor base: The butter and flour roux creates a velvety foundation that blends perfectly with milk and broth, giving the soup luxurious body and depth.
Effortless and homey: Made mostly with simple pantry staples and rotisserie chicken, it feels like comfort food crafted from what’s on hand — cozy, quick, and deeply satisfying.
Customizable heat and flavor: Each bowl can be personalized — mild or fiery, depending on how much green chile you stir in — making it a dish everyone at the table can enjoy.
Perfect for chilly nights: It’s a soul-warming, one-pot meal that turns an ordinary evening into something memorable, filling the kitchen with inviting aromas and homestyle goodness.
Key Ingredients
Roasted Green Chile: The soul of the dish — adding gentle heat, earthy smokiness, and a distinctly Southwestern character that makes every bite vibrant and flavorful.
Flour Tortillas: Instead of traditional dumplings, soft flour tortillas are cut into rustic squares that swell and soak up the creamy broth, becoming tender, comforting morsels.
Shredded Rotisserie Chicken: A time-saving hero that brings richness, protein, and slow-roasted flavor without extra effort — perfectly balanced against the creamy base.
Butter and Flour Roux: The foundation of the soup’s velvety texture, creating a luscious, thickened broth that hugs the ingredients with every spoonful.
Milk and Chicken Broth: Together, they form the heart of the soup — creamy, savory, and comforting — blending into a golden base that feels both light and indulgent.
Fresh Cilantro or Green Onions: A final burst of color and freshness that brightens the creamy richness and ties together all the warm, bold flavors.
Expert Tips:
Use quality green chile.
The flavor of this soup depends heavily on the chile — choose roasted Hatch green chile if possible for its smoky, slightly sweet profile. Mild varieties lend depth without overpowering, while hot chiles create a bold, fiery balance.
Don’t skip the roux.
Cooking the butter and flour until lightly golden is key — this step not only thickens the soup but also develops a nutty, toasted flavor that gives the broth its signature richness.
Add the tortillas gradually.
Drop the tortilla squares in small batches while stirring gently to prevent clumping. They’ll puff up and soften beautifully, turning into silky, dumpling-like bites that thicken the soup naturally.
Balance the texture at the end.
The tortillas continue to absorb liquid as the soup cools. If it gets too thick, stir in a splash of milk or broth before serving to loosen it to your ideal consistency.
Layer in the chile last.
Adding the green chile at the end preserves its bright flavor and color. For deeper flavor, you can blend a portion directly into the broth before simmering, then stir in the rest right before serving.
Taste and adjust before serving.
Because rotisserie chicken, broth, and bouillon can vary in saltiness, always finish by tasting and balancing the seasoning — a small pinch of salt or squeeze of lime can make the whole dish come alive.
Green Chile, Chicken & Flour Tortilla Dumpling Soup
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
1. Make the roux.
In a large heavy-bottomed pot, melt the butter over medium heat.
Whisk in the flour and cook for 2–3 minutes, stirring constantly, until the mixture turns slightly golden and smells nutty — this will thicken the soup later.
2. Build the creamy broth.
Slowly pour in the chicken broth while whisking to avoid lumps.
Add the milk and a little water if needed to thin it out.
Stir until the mixture begins to thicken and lightly bubble.
Season with black pepper, chicken bouillon, and salt to taste.
3. Add the tortilla “dumplings.”
Cut the flour tortillas into squares about 3 inches wide.
Gently drop them into the simmering broth, stirring occasionally so they don’t stick together.
Let them cook for 8–10 minutes until soft, slightly swollen, and dumpling-like in texture.
4. Add the chicken.
Stir in the shredded rotisserie chicken.
Let the soup simmer gently for 5–7 minutes, stirring often to prevent sticking.
The flavors will meld, and the broth will turn luxuriously creamy.
5. Stir in the green chile.
Once the soup reaches your desired consistency, turn off the heat.
Add the roasted green chile and stir well. Adjust seasoning if needed.
6. Serve and enjoy.
Ladle the soup into deep bowls or ramekins.
Top with extra green chile, a sprinkle of cilantro or green onions, and a squeeze of lime if you’d like a hint of brightness.
Serve hot with warm tortillas or crusty bread — and settle in for a cozy evening.
Chef’s Tip:
If you prefer more “heat,” mix some green chile into the pot before serving instead of adding it individually — but if serving a crowd, add it per bowl so everyone can control their spice level.
Important Notes for Making Green Chile, Chicken & Flour Tortilla Dumpling Soup
Choose the right tortillas.
Use soft, fresh flour tortillas — not low-carb or pre-toasted varieties. They should be pliable and tender enough to absorb the broth and transform into dumpling-like pieces without breaking apart.
Mind your heat level.
Green chiles can vary from mild to fiery. If serving a crowd, use mild chile in the soup base and offer extra roasted chile on the side so everyone can customize their spice level.
Don’t overcook the tortillas.
Once they’ve puffed slightly and softened (about 8–10 minutes), remove the soup from heat. Overcooking can make them dissolve and turn the broth overly thick or pasty.
Go slow with thickening.
The roux and tortillas will naturally thicken the soup as it simmers. If it feels too thin, let it cook uncovered for a few extra minutes — avoid adding too much flour or cornstarch upfront, as it can mask flavor.
Use rotisserie chicken for convenience.
Pre-cooked rotisserie chicken saves time and adds a deep roasted flavor that complements the creamy broth beautifully. Shred it finely so it mixes evenly throughout the soup.
Let the soup rest before serving.
After turning off the heat, let the soup sit for 5–10 minutes. This short rest allows the flavors to settle and the broth to achieve a smooth, silky finish.
Storage tip:
This soup thickens in the fridge as the tortillas continue to absorb liquid. When reheating, stir in a splash of milk or broth to restore its original creamy consistency.
How to Enjoy Green Chile, Chicken & Flour Tortilla Dumpling Soup After Cooking
Let it settle before serving.
After removing the soup from heat, allow it to rest for about 5–10 minutes. This brief pause gives the flavors time to meld and helps the broth achieve that perfect creamy, velvety consistency.
Serve it piping hot.
Ladle the soup into deep bowls while it’s still warm — the steam should carry the aroma of roasted green chile, butter, and slow-simmered chicken. This is when the texture and flavor are at their peak.
Customize your bowl.
Top each serving with a spoonful of extra roasted green chile for added heat, a sprinkle of fresh cilantro or green onions for brightness, and a pinch of shredded cheese for richness. A squeeze of lime can bring a gentle tang that lifts the creamy base.
Pair it thoughtfully.
Serve with warm flour tortillas or crusty bread to soak up every drop of the thick, savory broth. A light green salad or grilled corn on the side can balance the meal with a touch of freshness.
Savor it slowly.
This soup is meant to be lingered over — take your time to enjoy the tender tortilla dumplings, the silky broth, and the subtle heat that builds with each bite. It’s comfort food at its most soulful.
Reheat with care.
When enjoying leftovers, reheat gently over low heat, adding a splash of milk or broth to loosen the consistency. Avoid boiling — this preserves the creamy texture and prevents the tortillas from breaking down further.
Perfect moment to enjoy:
Best served on cool fall or winter evenings, game days, or quiet nights at home — when the goal is not just to eat, but to warm the spirit.
Nutrition Information
For Green Chile, Chicken & Flour Tortilla Dumpling Soup (per serving, based on 6 servings):
Calories: 385 kcal | Total Fat: 21.6 g | Saturated Fat: 10.2 g | Monounsaturated Fat: 8.3 g | Polyunsaturated Fat: 1.4 g | Cholesterol: 95 mg | Sodium: 720 mg (depending on broth and added salt) | Total Carbohydrates: 25.8 g | Dietary Fiber: 2.3 g | Sugars: 4.1 g | Protein: 27.6 g
Frequently Asked Questions:
Can I use corn tortillas instead of flour tortillas?
It’s best to stick with flour tortillas for this recipe. Corn tortillas tend to break apart and turn grainy when simmered in creamy soups, while flour tortillas become tender and dumpling-like, absorbing the broth without disintegrating.
How spicy is this soup, and can I adjust the heat?
The heat level depends entirely on the type of green chile you use. For mild warmth, choose roasted mild Hatch or Anaheim chile. For more heat, use medium or hot varieties. You can also stir in the chile at the end — that way, everyone can adjust their spice level individually.
Can I make this soup ahead of time?
Yes! This soup reheats beautifully. However, it thickens as it cools because the tortillas absorb liquid. When reheating, add a splash of milk or chicken broth and warm it gently over low heat to restore the creamy texture.
What’s the best chicken to use for this recipe?
Rotisserie chicken is ideal — it’s flavorful, tender, and saves time. You can also use leftover roasted or poached chicken breasts. For a richer flavor, a mix of white and dark meat adds depth and succulence to the soup.
Can I freeze this soup?
While you can freeze it, the texture of the tortillas may change slightly, becoming softer once reheated. For the best results, freeze the soup before adding the tortillas — then add fresh tortilla squares when reheating to keep that perfect “dumpling” texture.
How do I keep the roux from burning or becoming lumpy?
Cook the butter and flour over medium heat and whisk constantly until it turns lightly golden and smells nutty — about 2–3 minutes. When adding broth or milk, pour slowly while whisking continuously to ensure a silky, lump-free base. Patience during this step guarantees a smooth, creamy soup later.
When should I add the tortillas so they don’t fall apart?
Add the tortilla squares only after the broth has thickened slightly and is simmering gently. Cook them for 8–10 minutes, just until soft and dumpling-like. Overcooking can make them disintegrate and turn the soup too thick or doughy.
Can I use homemade tortillas for this recipe?
Absolutely — homemade tortillas elevate the dish! Just make sure they’re not too thin or dry. Slightly thicker, pliable tortillas create a better “dumpling” texture as they absorb the creamy broth.
How can I make the soup thicker or thinner?
For a thicker soup, let it simmer uncovered for a few minutes longer — the tortillas and roux will naturally thicken it. If it becomes too thick, simply stir in a little warm milk or chicken broth before serving to achieve your preferred consistency.
When is the best time to add the green chile?
Add the roasted green chile at the very end — after turning off the heat. This keeps its flavor vibrant and prevents bitterness from overcooking. If you prefer a stronger roasted flavor, mix half into the soup during simmering and the rest right before serving.