1 tablespoon olive oil
4 garlic cloves, chopped
1 can (28 ounces) whole peeled tomatoes in puree (crushed works fine too)
2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
1 rotisserie chicken, skinned and shredded, carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus additional sprigs for garnish
4 cups tortilla chips
1/4 cup sour cream
1/4 cup crumbled queso fresco
Combine the oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until the garlic is fragrant and sizzling, 1 to 2 minutes. Add the tomatoes with their puree (breaking tomatoes up), chipotles and adobo sauce, and 1 cup water. Bring to a boil; season with salt. Reduce the heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
Add the chicken and cook, stirring until hot, about 1 minute. Remove from the heat; stir in chopped cilantro.
Divide the chips among shallow bowls or plates; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and queso fresco. Serve.