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The Talon House

Chicken Enchilada Soup


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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.

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