Ingredients

1 tablespoon olive oil

4 cloves garlic, chopped

1 can (28 ounces) whole peeled tomatoes in puree

3 canned chipotle chilies in adobo, finely chopped (about 2 heaping tablespoon), plus 2 tablespoon adobo sauce (from same can). Add more to spice/heat preferences.

Coarse salt

1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded

1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish

4 cups (about 3 ounces) tortilla chips or 4 soft corn tortillas

1/4 cup reduced-fat sour cream

1.75 ounces feta cheese, crumbled (about 1/4 cup)

Preparation

  1. Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
  2. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
  3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
  4. Divide chips or tortillas among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.