Chicken Enchilada Soup


4 to 6 chicken breasts
1 cup margarine
1 onion diced
1 clove garlic chopped
1 1/2 cup flour
1 tsp seasoned salt
2 tsp paprika
2 pints sour cream
1/4 tsp cumin
1 can green chilies

How to prepare

Cook chicken in 12-16 cup of water until done. Debone chicken and reserve broth. In a lg 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.

(No Ratings Yet)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *