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This is an unusual soup that is pretty tasty. If you decide to use this for lunch, it is perfectly fine to serve it with a salad. At supper, you may also want to include it with a Mexican theme meal.

• 4 to 6 chicken breasts
• 16 cups water
• 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 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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