INGREDIENTS
2
boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp
vegetable oil, divided
1
shallot, minced
2 cloves
garlic, minced
1 tbsp
minced chipotle peppers in adobo sauce
1 3/4 cups
chicken broth
5 cups
tortilla chips, broken into large pieces
2
tomatoes, seeded and diced
4 oz
sharp cheddar cheese, shredded
2 tbsp
chopped fresh cilantro