INGREDIENTS:

• 1 28-ounce can whole tomatoes, drained
• 2 to 3 canned chipotle chiles en adobo
• 1 ½ tablespoons vegetable or olive oil
• 1 large white onion, sliced ¼-inch thick, divided
• 3 garlic cloves, peeled and finely chopped
• 2 ½ cups chicken broth, vegetable broth, or water, plus a little extra if needed
• 2 cups sliced red chard leaves (optional)
• 12 corn tortillas, cut into sixths and fried or baked to make chips, or 8 ounces thick, homemade-style tortilla chps
• ½ cup chopped fresh cilantro
• 1/3 crème fraîche or sour cream thinned with a little milk
• 1 ½ cups coarsely shredded grilled or roasted chicken (optional)
• ¼ cup finely crumbled Mexican queso añejo or other dry grating cheese such as Romano or Parmesan

DIRECTIONS:

1. Place tomatoes and chipotles in a blender jar.  Blend to a purée that still retains a little texture.
2. Heat oil in a medium-large pot or Dutch oven or a deep, large skillet on medium heat.  Add half of the onion slices and cook, stirring regularly, until golden, about 7 minutes.  Add garlic and cook, stirring, for another minute, the raise heat to medium-high.  Add tomato purée and cook, stirring, until mixture begins to thicken, 4 or 5 minutes.  Stir in broth or water and season to taste with salt (use less if using salted chips.)  Bring to a boil.  Stir in chard (if using) and tortilla chips.  Return to a rolling boil, cover, and turn off heat.  Let stand 5 minutes (no longer.)
3. Remove cover and carefully stir to coat chips evenly with sauce and to check that chips have softened nicely – they should be a little chewy, not mushy.  (If too chewy, stir in a few tablespoons more broth, cover and set over medium heat for a couple minutes more.)  Sprinkle with cilantro.
4. Spoon tortilla chip mixture onto warm plates.  Drizzle with the crème fraîche or milk thinned sour cream, strew with the remaining sliced onion and the shredded chicken (if using), and dust generously with cheese.

SERVES 4 AS A MAIN DISH