Yes please. Sign me up again, this had some KICK to it. I love spice so the more the merrier. This was great, something new. Thick with great textures. I did a few things differently and worked out fantastic, I cooked my chicken first in my slow cooker for 4 hours on low. Then shredded it and added as directed. I also love using my seasoned cast iron skillet, always adds additional flavors.
Found this one here
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 can (28 ounces) whole peeled tomatoes, in puree
- 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
- 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
- 1/4 cup reduced-fat sour cream
- 1 3/4 ounces feta cheese, crumbled (about 1/4 cup)
Step 1Combine 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.
Step 2Add 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.
Step 3Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
Step 4Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.