Chicken Enchilada Soup



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.
Source: "Steamboat Entertains - Winning Recipes From The Rocky Mountains."
Typed by C. Tomlinson


Chicken Soup Recipes
Chicken Enchilada Soup
Poblano Soup
Chicken Okra Gumbo
Chicken Soup with Apples
Tortilla Soup
Southwestern Chowder

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