Recipe courtesy of Martha Stewart
1 tablespoon olive oil
4 garlic cloves, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce (from same can)
1 small cooked rotisserie chicken, skinned and shredded
1/2 cup lightly packed fresh cilantro leaves, chopped, plus sprigs for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounce feta cheese, crumbled
Combine oil and garlic in a large saucepan, cook over medium heat, stirring occasionally until fragrant and sizzling, about 1-2 minutes. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo and 1 cup water. Bring to boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat and stir in chopped cilantro. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.
Sweetnicks’ Notes: Very tasty and great for a weeknight meal. Originally made and reviewed here.
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