1 c. Water
1 Tbsp. Olive oil
4 Garlic cloves, chopped
1 (28 oz) can Whole tomatoes, peeled
2 canned Chipotle chiles in adobo, finely chopped
Salt and pepper
1 small Rotisserie chicken, cooked, skinned, shredded, about 4 cups
1/2 c. Cilantro, chopped
4 c. Tortilla chips
1/4 c. Sour cream
Feta cheese crumbles

Combine oil and garlic in a large sauce pan and cook over medium heat for about one to two minutes.
Add water, tomatoes, chipotles and adob; bring to a boil and season with salt.
Reduce heat and simmer for six to eight minutes or until lightly thickened.
Add chicken and cook until hot through out; remove from heat and add cilantro.
Divide chips among four shallow bowls and top with chicken mixture and sauce; garnish with cilantro springs, sour cream and feta cheese.