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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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CHICKEN ENCHILADA SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994. Ingredients:
6 boneless skinless chicken breasts |
1 cup butter |
1 red 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 |
Directions:
1. Cook chicken in water until done then debone chicken and reserve broth.
2. In a large sauté pan combine butter, onion and garlic.
3. Gradually add flour, seasoned salt and paprika to make a white sauce.
4. If sauce is too thick add a little broth and stir then add remaining broth and sour cream.
5. Stir well then add remaining ingredients and mix well and cook until heated through.
6. Serve with tortilla chips, grated cheese, green onions and chunky salsa.
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