Green Chile Chicken Tortilla Soup

In 6-quart slow cooker, stir 1 jar salsa and stock; add chicken, breast side up. Cover and cook on high 4 hours or low 8 hours or until chicken is very tender. Transfer chicken to cutting board; let stand 20 minutes

Stir 2 cups tortilla chips into cooking liquid; cover and cook 10 minutes or until chips are very tender. With blender or stick blender, in batches if necessary, purée soup until almost smooth and return to slow cooker.

Remove breast, wing and thigh meat from chicken; discard skin. With 2 forks, shred chicken; stir 4 cups chicken and remaining 2/3 jar salsa (about 1 cup) into slow cooker (reserve and refrigerate remaining chicken in an airtight container for another use). Makes about 10 cups.

Serve soup topped with sour cream along with remaining 2 cups tortilla chips.