cups Mission Triangle Tortilla Chips
can (28 oz) whole tomatoes
chipotle chiles in adobo sauce
tsp vegetable oil
cups chopped white onion, divided
garlic cloves, minced
cup chicken broth
cup Monterey Jack cheese
cups shredded rotisserie chicken, warmed
cup sour cream
tbsp coarsely chopped cilantro leaves
In blender combine tomatoes, chiles, cumin, cinnamon and salt; blend until smooth.
Heat oil over medium heat in large skillet with sides. Cook onion and garlic 2 minutes or until onion is tender. Add tomato mixture and chicken broth; bring to a boil.
Reduce heat, simmer 10 minutes or until slightly thickened. Add tortilla chips, making sure each chip is coated in tomato sauce.
Top with cheese, chicken, remaining tablespoon onion, sour cream and cilantro. Serve immediately.