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“A recipe from Rachael Ray. Only takes 5 ingredients.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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