Chicken Enchilada Soup

Ingredients
4 to 6 chicken breasts
1 cup butter
1 onion diced
1 clove garlic chopped
1 1/2 cup flour
1 teaspoon seasoned salt
2 teaspoon paprika
2 pints sour cream
1/4 teaspoon cumin
1 can green chilies

Directions
Cook chicken in 12-16 cups of water until done. Remove chicken from bone and reserve broth. In a large saute pan, combine butter, 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.