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