Creamy Chicken Enchilada Soup

A recipe from Rachael Ray. Only takes 5 ingredients.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  chicken legs
•  water
• 3  cups tortilla chips, crushed
• 1⁄2 cup  jarred salsa verde (and more for the garnish)
• 1⁄2 cup cheddar cheese, shredded (and more for the garnish)
•  salt
•  pepper
•  sour cream, to garnish

Directions

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. Return the meat and broth to the pot along with the tortilla chips and 1/2 cup salsa verde.
3. Bring to a simmer and cook, stirring, until thickened, about 5 minutes.
4. 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.