2 whole chicken breasts, boneless and skinless
1 cup chicken stock/broth (either purchased or homemade)
1 stalk celery, cut in half
4 green onions, cut in half
1 teaspoon garlic powder
1/2 teaspoon salt
1 (14-ounce) can fire-roasted crushed (or diced) tomatoes with juice
1 Chipotle Chile in Adobo*
1 tablespoon vegetable oil
1/4 cup chopped white onion
3 whole garlic cloves
1/2 teaspoon Mexican oregano
About 2 cups large tortilla chips
1/4 cup chopped red onion
1 1/2 cups (total amount) shredded sharp cheddar cheese and Monterey jack cheese
1/4 cup finely-chopped cilantro leaves
* Chiles in Adobo are smoked jalapeno chile peppers in a spicy tomato sauce, which is sometimes call abobo sauce. They come in a can and are found in the Mexican section of your grocery store.
Freezing chipotle chiles: As most recipes call for using only 1 or 2 of these peppers at a time, freezing the chiles is a good way to store them for future use. To freeze, after you open the can, remove the individual smoked peppers with some of the Adobo sauce. Place each pepper in a section of an ice cube tray sprayed with non-stick spray. Place in your freezer and let freeze. Once frozen, remove tray, and place each frozen section in a resealable plastic freeze bag.
In a medium-size pot over medium-high heat, add the chicken breasts, chicken stock/broth, celery, green onions, garlic powder, and salt; bring just to a boil. Reduce heat to medium-low and let simmer, approximately 20 to 25 minutes, or until you are able to easily shred the chicken using two forks. Remove the cooked chicken breast from the stock to a cutting board. Using two forks, shred the chicken, and set aside.
Strain the solids (vegetables) from the hot stock and discard. Set the strained stock aside.
Using your food processor or blender, place the tomatoes, and chipotle chile with adobo; puree until smooth; set aside.
In a large frying pan, heat the vegetable oil until hot. Add the white onions and sautuntil almost soft. Add garlic and oregano and cook an additional 1 minute or until the garlic and oregano are fragrant. Pour in the tomato/chile mixture and the strained chicken stock; simmer approximately 5 minutes, stirring, until slightly thickened. Taste and add additional salt if desired. Remove from heat.
To serve: Place tortilla chips on pre-warmed individual rimmed serving plates or bowls. Pour sauce over the top of the chips, making sure to coat the chips well. Top with some shredded chicken, chopped red onion, and cheese. Dollop some sour cream over the top and sprinkle with cilantro.
Makes 4 servings.