Chicken enchilada soup
6 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | To 6 chicken breast | |
| 1 | cup | Margarine |
| 1 | Onion, diced | |
| 1 | Clove Garlic, chopped | |
| 1½ | cup | Flour |
| 2 | teaspoons | Seasoned salt |
| 2 | teaspoons | Paprika |
| 2 | pints | Sour cream |
| ¼ | teaspoon | Cumin |
| 1 | can | 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.