Southwest Chicken And Dumplings

• 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

1. Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
2. Stir in flour and cook to create a light roux.
3. Slowly stir in chicken broth, then add remaining ingredients.
4. 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.

butter, flour, onion, chicken broth, green chilies, creamed corn, salsa, chicken, seasoning, cheese, flour tortillas

Taken from www.food.com/recipe/southwest-chicken-and-dumplings-203164 (may not work)