Cooking Recipe Chicken Enchilada Soup

Recipe Ingredients

4 To 6 chicken breast

1 c Margarine

1 Onion, diced

1 Clove Garlic, chopped

1 1/2 c Flour

2 ts Seasoned salt

2 ts Paprika

2 pt Sour cream

1/4 ts Cumin

1 cn Green onions

NOTE: By Donna Tomlinson

Try using NO FAT sour cream

And it comes out very good.

Directions

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.

Recipe from "STEAMBOAT ENTERTAINS" "Winning Recipes From The Rocky
Mountains".

Formatted for Meal-Master by Chris Tomlinson 11/96.

I received this cookbook from Peggy Seevers in our Oct 95' Cookbook
Swap.

Categories matching this recipe

Soups ,Poultry ,Mexican