Creamy Chicken Enchilada Soup

• 4 chicken legs
• water
• 3 cups tortilla chips, crushed
• 12 cup jarred salsa verde (and more for the garnish)
• 12 cup cheddar cheese, shredded (and more for the garnish)
• salt
• pepper
• sour cream, to garnish

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

chicken, water, tortilla chips, verde, cheddar cheese, salt, pepper, sour cream

Taken from www.food.com/recipe/creamy-chicken-enchilada-soup-475300 (may not work)