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Chicken Enchilada Soup

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      Title: CHICKEN ENCHILADA SOUP
 Categories: Soups, Poultry, Mexican
      Yield: 6 Quarts
 
      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.
 
      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.
 
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