Southwest Chicken And Dumplings - cooking recipe

Ingredients

6 tablespoons butter
6 tablespoons flour
1/2 cup onion, chopped
12 cups chicken broth
1 (4 ounce) can diced green chilies, undrained
1 (14 ounce) can creamed corn, undrained
1 cup salsa
2 cups shredded cooked chicken, seasoned with
southwest seasoning
8 ounces processed cheese, cubed
10 flour tortillas, cut in strips

Preparation

Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
Stir in flour and cook to create a light roux.
Slowly stir in chicken broth, then add remaining ingredients.
The flour tortillas will take a while to start absorbing the liquid and become dumpling-like. Simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas. I usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.