INGREDIENTS
4
bone-in chicken breast halves (about 2 1/2 pounds), skinned
1 1/2 cups
chopped red onion
1 1/4 cups
chopped red bell pepper
1 1/4 cups
chopped green bell pepper
3/4 cup
fat-free, lower-sodium chicken broth
1/4 cup
chopped fresh cilantro
1 tbsp
ground cumin
2 tbsp
chopped chipotle chile, canned in adobo sauce
6
garlic cloves
2 28 ounce cans
diced fire-roasted tomatoes, undrained
1 4 ounce can
chopped green chiles, undrained
5 cups
baked tortilla chips
2 67/100 oz
crumbled queso fresco (about 2/3 cup)