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
- 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.
- 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 the tortilla chips and 1/2 cup salsa verde.
- Bring to a simmer and cook, stirring, until thickened, about 5 minutes.
- Stir in 1/2 cup cheddar cheese and season with salt.
- 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)