Creamy Chicken Enchilada Soup

Rachel Ray

Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    chicken legs

  • 3

    cups crushed tortilla chips

  • 1/2

    cup jarred salsa verde

  • 1/2

    cup shredded cheddar cheese

  • Sour cream

Directions

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.

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