INGREDIENTS

10 sprouted tortillas, cut into 1-inch-wide strips

1 tablespoon extra virgin olive oil

1/3 cup chopped onion

2 cloves garlic, minced

1 teaspoon dried oregano, crushed

2 14 1/2 ounce cans diced tomatoes, undrained

1 – 2 canned chipotle chile peppers in adobo sauce, finely chopped,* plus 1 tsp. of the adobo sauce

1 14 1/2 ounce can reduced-sodium chicken broth

2 cups shredded cooked chicken

1/4 teaspoon cracked black pepper

1 cup crumbled queso or feta cheese 

DIRECTIONS

1. Preheat oven to 350 degrees F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack.
2. Meanwhile, in an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is tender, stirring occasionally. Add tomatoes and chipotle chile pepper(s) plus the 1 teaspoon adobo sauce. Bring to boiling; cook 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, 5 minutes. Stir in cooked chicken and black pepper; heat.
3. Set aside a few of the baked tortilla strips. Gradually stir the remaining tortilla strips into the chicken mixture; heat. Remove from heat; sprinkle with cheese. Top with cilantro sprigs and the reserved tortilla strips.

Recipe adapted from Better Homes and Gardens