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Creamy Chicken Enchilada Soup


Rachel Ray

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Creamy Chicken Enchilada Soup 0 Picture


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



Step 1

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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