Creamy Chicken Enchilada Soup
- 4 chicken legs
- 3 cups crushed tortilla chips
- 1/2 cup jarred salsa verde
- 1/2 cup shredded cheddar cheese
- Sour cream
In a large pot, combine 4 chicken legs and enough water to cover; bring to a boil, 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 salsa verde, pepper and sour cream.