Chicken Enchilada Soup

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Lee Anne De Wan

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Feb 21, 1997, 3:00:00 AM2/21/97
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Chicken Enchilada Soup

4 To 6 chicken breasts
1 cup Margarine
1 Onion -- diced
1 Clove garlic -- chopped
1 1/2 cups Flour
1 teaspoon Seasoned salt
2 teaspoons Paprika
2 pints Sour cream
1/4 teaspoon Cumin
1 can Green chilies

Cook chicken in 12-16 cups of water until done. Debone chicken and reserve
broth. In a large saute pan, combine margarine, onion and garlic.
Gradually add flour, seasoned salt, and paprika. This will make a white
sauce. If too thick, add a little broth and stir. Add remaining broth and
sour cream. Stir well. Add remaining ingredients and mix well. Cook until
heated through and serve. Serve with tortilla chips, grated cheese, green
onions and picante sauce. Source: "Steamboat Entertains" Winning Recipes
From The Rocky Mountains. Typed by Chris Tomlinson.. I received this book
from Pegg Seevers in the October 1995 Cookbook Swap.

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