Del Real Foods The Mexican Food Choice

Place canned tomatoes and chipotle chiles in a blender jar. Blend to a slightly coarse puree. You should have about 2 ¼ cups of puree. Set a medium (4-5-quart) pot or deep skillet over medium heat. Add the oil and onion. Cook stirring regularly until golden (about 7 minutes). Add garlic and stir another minute, then raise the heat to medium high. Add the tomato puree and stir for about 4-5 minutes until mixture thickens somewhat. Stir in the broth or water and season with salt (about ½ teaspoon). Add the tortilla chips coating all chips well. Let return to a rolling boil, cover and turn off the heat. Let stand for 5 minutes (no longer). Uncover the pot and check the chips have softened nicely (not mushy). Sprinkle with cilantro and drizzle with sour cream. Add the shredded chicken and dust generously with cheese.

Serves 6 portions

Ingredients:
1- (32-oz.) package Del Real® shredded chicken

12-Corn tortillas, cut into sixths and fried or baked to make chips

1- 28-oz can whole tomatoes in juice, drained

2- Canned chipotle chiles en adobo

1-½ - tablespoons vegetable oil or olive oil

1- Large white onion, sliced ¼ inch thick

3- Garlic cloves, peeled and finely chopped

2-½ Cups of chicken broth, vegetable broth or water, plus a little extra if needed Salt

1/3 Cup- Sour cream thinned with a little milk

1/4 Cup- grated Mexican dry cheese (añejo) or other dry grating cheese such Romano or Parmesan

1/3 Cup- of chopped fresh cilantro