Creamy Chicken Enchilada Soup

By chelyc13

Ingredients

• 4 chicken legs
• 3 cups crushed tortilla chips
• 1/2 cup jarred salsa verde
• 1/2 cup shredded cheddar cheese
• shredded cheddar cheese
• sour cream

Preparation

Step 1

In a large pot combine 4 chicken legs and enough water to cover; bring to a obil, lower the heat, cover and simmer until just cooked through, about 30 minutes. Strain the broth into a medium bowl; shred the meat and discard the skin and bones. return the meat and broth to the pot along with 3 cups crushed tortilla chips and 1/2 cup jarred salsa verde. bring to a simmer and cook, stirring, until thickened about 5 minutes. Stir in 1/2 cup shredded cheddar cheese and season with salt. Divide among 4 bowls, sprinkle with more cheese and top with more ssalsa verde, pepper and sour cream.