Creamy Chicken Enchilada Soup
4 chicken legs
3 cups crushed tortilla chips
½ cup salsa verde
½ cup cheddar cheese
Sour Cream
In a large pot combine chicken legs with enough water to cover. Bring to
a boil, cover and simmer about 30 minutes. Strain broth into a large
bowl . Shred chicken, discard skin and bones. Return meat and broth to
the pot along with 3 cups crushed tortilla chips and ½ cup jarred salsa
verde. Bring to a simmer and cook, stirring until thickened, about 5
minutes. Stir in ½ cup shredded cheddar cheese and season with salt.
Divide among 4 bowls, sprinkle with more cheese, salsa verde and sour
cream.
