10
6 inches corn tortillas, cut into 1-inch-wide strips
1
tablespoon vegetable oil
1/3
cup chopped onion
2
cloves garlic, minced
1
teaspoon dried Mexican oregano or regular 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 fresco, Cotija, or feta cheese (4 oz.)
Fresh cilantro sprigs
1/4
cup light sour cream
1
tablespoon fat-free milk