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Ingredients

• 10 6 inches corn tortillas, cut into 1-inch strips
• 1 tablespoon vegetable oil
• 1/3 cup chopped onion (1 small)
• 2 cloves garlic, minced
• 1 teaspoon dried Mexican oregano or dried regular oregano, crushed
• 2 14 1/2 ounce can diced tomatoes, undrained
• 1 - 2 canned chipotle chile peppers in adobo sauce, finely chopped, plus 1 teaspoon of the adobo sauce
• 1 14 ounce can reduced-sodium chicken broth
• 2 cups shredded cooked chicken
• 1/4 teaspoon cracked black pepper
• 1 cup crumbled queso fresco, Cotija, or feta cheese (4 ounces)
• Fresh cilantro sprigs
• 1/4 cup sour cream
• 1 tablespoon milk

Description

Better Homes And Garden