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Chicken Enchilada Soup

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


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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