In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper; bring to a boil. Cover and simmer 1 hour or until tender.
Remove chicken from broth; cool.
Bone chicken; return to broth. Bring to a boil.
Drop about 1/4 of the tortilla strips in boiling broth to cover surface; cover and simmer 2 minutes. Repeat until all strips are added.
Remove from heat.
Blend flour into sour cream; slowly stir into broth and heat through, stirring constantly.
Garnish with chopped parsley. Refrigerate leftovers.
Makes 4 to 6 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
