Arrange tortilla chips in a 13x9-inch baking dish and sprinkle with chicken. Heat oil in a large saucepan over medium-high heat; add onion and cook until tender and lightly browned, about 7 minutes. Stir in garlic and cook 1 minute.
Add tomatoes, broth, TABASCO® Chipotle Sauce, and salt. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in cilantro and pour evenly over chips. Sprinkle with cheese and bake in a 400°F oven until lightly browned and bubbly, about 15 minutes. Serve immediately.
Makes 6 servings.