Chicken Enchilada Soup

Source: Diana's Kitchen

4 to 6 chicken breasts
1 cup margarine
1 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 (4 ounces) chopped green chiles

Cook chicken in 12-16 cups of water until done. De-bone chicken and reserve broth. In a large sauté 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."