Green Chile Chicken Tortilla Soup

• 4 quarts Water
• 2 whole Boneless Skinless Chicken Breast (can Use 3 If Small)
• 4 whole Large Potatoes, Peeled And Chopped Into 2 Inch Cubes
• 1 whole Large Onion, Chopped Into 2-inch Cubes
• 3 cans (4 Oz. Can) Chopped Green Chiles
• 1 can (28 Oz. Can) Las Palmas Green Enchilada Sauce
• Salt And Pepper, to taste
• Tortilla Chips, To Serve
• Shredded Mozzarella Cheese, To Serve

1. Place water and chicken in a large pot. Boil until chicken is fully cooked. Remove chicken from water, allow to cool then shred.
2. Place the potatoes, onion, chopped green chiles and enchilada sauce into the pot of boiling water. Salt and pepper to taste. Cook about 20 minutes or until potatoes are tender.
3. Add the shredded chicken back in. Cook 5 minutes more.
4. Break up chips into the bottom of a serving bowl. Top chips with cheese. Ladle hot soup over chips and cheese.
5. Serve and enjoy!

water, chicken, potatoes, onion, green chiles, enchilada sauce, salt, tortilla chips, mozzarella cheese

Taken from tastykitchen.com/recipes/soups/green-chile-chicken-tortilla-soup/ (may not work)