Chicken Enchilada Soup

Chicken Enchilada Soup

2 large boneless skinless chicken breasts
½ cup (1 stick) butter
½ sweet yellow onion, small diced
1 clove garlic, minced
¾ cup flour
½ teaspoon season salt
1 teaspoon paprika
1 pint sour cream
1/8 teaspoon ground cumin
2oz can green chiles
(2) cans chicken broth (4 cups)
4 cups water

Place 2 cans of chicken broth and 4 cups water in a large pan. Add chicken. Bring to a boil and cook until chicken is done (about 20 minutes). Strain broth; reserve. Cool chicken and then shred. In the same large skillet that you have been simmering the chicken in place the butter, melt and add minced garlic and diced onion. Cook, stirring frequently, for about 5 minutes. Gradually add season salt and paprika. Add flour, all at once to make a roux. Slowly add back in the broth, a cup at a time, stirring and incorporating the roux until white sauce is created. Add the pint of sour cream, mix well. Add cumin and green chiles. Cook until heated thoroughly on low heat for about 30 minutes. Serve with tortilla chips, grated cheese, and sliced green onions if desired.

Serves 6-8