Ingredients:
1 1/2 T olive oil
6 cloves garlic, chopped
1 1/2 cans (42 oz) whole peeled tomatoes in puree
3 canned chipotle chilies in adobo, finely chopped (about 1 1/2 heaping T's), plus 1 1/2 T adobo sauce (from same can)
coarse salt
1 cooked rotisserie chicken (about 3 lbs), skinned and shredded (about 6 C), carcass discarded
3/4 C lightly packed cilantro leaves, chopped, plus sprigs for garnish
6 C (about 6 oz) tortilla chips
1/2 C sour cream
3 oz feta cheese, crumbled (about 1/2 C)

Directions:
1. Thaw all ingredients overnight in fridge.
2. 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.
3. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 C water. The chipotles have some kick, so if your family is sensitive to spice you may want to add a little at a time to find a flavor that works for you. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
4. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat.
5. Divide chips among 4 shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.