Chicken Enchilada Soup

• 2 lb. chicken (thighs or breasts)
• 2 sticks margarine
• 1 medium onion, diced
• 1 minced garlic clove
• 1 1/2 to 2 c. flour
• 2 tsp. paprika
• 1 tsp. salt
• 2 tsp. Season-All seasoned salt
• chicken broth
• 1/4 tsp. ground camino
• 2 pt. sour cream
• 1 small can chopped green chilies
• tostado chips
• grated Cheddar or Monterey Jack cheese
• chopped green onion
• hot sauce

1. Cook chicken in enough water to cover.
2. Strain broth real good. In a large Dutch oven melt margarine.
3. Saute medium onion and garlic clove.
4. Add flour, paprika, salt and Season-All seasoned salt.
5. Then add chicken broth, camino, sour cream, green chilies and chopped chicken.
6. Heat thoroughly.

chicken, margarine, onion, garlic, flour, paprika, salt, seasonall, chicken broth, ground camino, sour cream, green chilies, tostado chips, cheese, green onion, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730631 (may not work)