Every. Single. Time I make this, I have to text my sister for the recipe. No longer. Now it is captured here for all of eternity.

4-6 Chicken Breasts

I c butter

I onion (diced)

I clove of garlic

1 /12 c flour

2 tsp Johnny’s Seasoning

1/4 tsp cumin

2 tsp paprika

1 can green chilis

2 pts sour cream

Cook chicken in 12-16 cups of water. Debone if necessary and cut into bite sized pieces. Reserve broth. In large saucepan, combine butter, onion and garlic. Add seasonings and saute until onions are translucent (if too thick, add a little broth). Add flour mixture into broth along with chicken, chilis and sour cream. Cook til heated through, stirring often. Serve with chips, cheese and salsa.

Em could tell you where this recipe originated, some family member in Zillah I think, but it tastes like my former mother-in-law’s midwest white chicken enchiladas, just in soup form.