Chicken Enchilada Soup

2-3 chicken breasts
1/2 cup margarine
1 onion, diced
1 clove garlic, chopped
3/4 cup flour
1 tsp seasoned salt
1/8 tsp cumin
1 tsp paprika
1 can green chilies, chopped
1 pint sour cream

Cook chicken in 6-8 cups of water until done. De-bone and cut into bite size pieces. Cool broth and skim off any chicken fat. Reserve broth. Combine margarine, onion and garlic and saute until soft. Gradually add flour, seasoned salt, cumin, paprika and some broth to make a roux. Add it to the remaining reheated broth and cut up chicken and then add chilies and sour cream and stir well. Cook until heated through. Serve with warm tortilla chips, grated cheese, green onions and picante sauce. (Or serve with corn bread or quesadillas)

For more flavor, add chicken bouillon to the water when making the chicken broth. You do not need to add additional salt.

From Prince of Peace Lutheran Church cookbook.