Cook the chicken breast to make the broth. I like to add 1/4 onion, 1 clove of garlic, bay leaves, and a pinch of oregano, but you can add whatever you like.

Once everything is mixed and softened, add the black pepper, a pinch of cumin, and 1/2 teaspoon of salt.

Cover the pot and cook for 15-20 minutes over low heat.

Prepare the blender by adding all the ingredients from the pot, along with the can of chipotle peppers, cream cheese, and crema.

Blend everything until smooth and well combined.

Heat a pot over low heat with a little oil, add the freshly blended chipotle cream sauce, and reheat for 5 minutes.

Toss the tortilla chips with the sauce in a bowl until they are fully coated, then serve on a plate.

Shred the chicken and add it to the plate along with queso fresco, crema, chopped onion, avocado, and any other toppings you like. Enjoy!