1 teaspoon paprika
3 tablespoons olive oil
1 cup chopped onion
1 cup all-purpose flour
1 1/2 cups chopped cooked chicken
3 cloves garlic, minced
1 inch piece cornflakes cereal
1 teaspoon dried oregano
2 bay leaves
1 cup chopped fresh cilantro
1 (10 ounce) can sliced mushrooms, drained
Heat olive oil in large skillet over medium heat. Saute onion and garlic until tender; set aside. In a medium bowl, mix flour and chicken. Stir flour mixture into skillet; bring to a slow simmer.
Add cornflakes cereal, oregano, bay leaves, cilantro and mushrooms. Cook over low heat for 30 minutes to 5 minutes, stirring occasionally. Simmer 1 hour or until soup is bubbly. Sprinkle with remaining flour. Stir and serve.