2 tbsp butter
1 medium onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, minced
¾ cup chicken broth
1 (10.75oz) can cream of chicken soup
1 can (10.75oz) can cream of mushroom soup
2 (10oz) cans diced tomatoes & green chiles, drained
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1 (3-4lb) roasted chicken, skinned, boned and shredded
3 cup shredded cheddar cheese
3 cups crumbled lime tortilla chips
Preheat the oven to 350°
Lightly grease a 13 x 9 baking dish and set aside.
Melt the butter in a large pan over medium high heat and add the onion. Sauté until the onions are translucent.
Add the green pepper and garlic and cook about 3 minutes more.
Stir in the chicken broth and the next 6 ingredients. Cook stirring occasionally for another 8 minutes.
Layer ½ of the chicken in the prepared dish and top with the soup mixture, then 1 cup of the cheddar cheese and then ½ of the tortilla chips. Repaeat the layers once more. Top with the remaining cheese.
Bake for 55 minutes or until bubbly. Let stand for 10 minutes before serving.