Creamy Chicken Enchilada Soup

1. 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. 2

   Strain the broth into a medium bowl; shred the meat and discard the skin and bones.

3. 3

   Return the meat and broth to the pot along with the tortilla chips and 1/2 cup salsa verde.

4. 4

   Bring to a simmer and cook, stirring, until thickened, about 5 minutes.

5. 5

   Stir in 1/2 cup cheddar cheese and season with salt.

6. 6

   Divide among 4 bowls, sprinkle with more cheese and top with more salsa verde, pepper and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.