Southwest Chicken And Dumplings

• 6 boneless, skinless chicken breasts
• 6 c. water
• 1 large onion, finely chopped
• 1 tsp. salt
• 1/2 tsp. black pepper
• 10 medium size flour tortillas
• 1 c. milk
• 1 can Old El Paso chopped green chiles
• 1 can Old El Paso tomatoes and green chiles
• 1 can cream of chicken soup
• 1 c. sour cream
• 1 c. grated Monterey Jack cheese
• 1/2 c. grated American cheese

1. In large saucepan, boil chicken, onion, salt and pepper in water over medium heat until chicken is done and onion is clear. Remove chicken from water and cut in 1-inch cubes.
2. Return chicken to boiling water.
3. Cut tortillas into 2-inch triangles and drop in boiling mixture.
4. Reduce heat to simmer.
5. Cook for 10 minutes, stirring often.
6. Stir in remaining 7 ingredients one at a time, stirring after each addition.
7. Remove from heat after cheeses are melted.
8. Serve immediately in soup bowls with Old El Paso Nachips.

chicken breasts, water, onion, salt, black pepper, flour tortillas, milk, green chiles, tomatoes, cream of chicken soup, sour cream, grated monterey, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499980 (may not work)