In a blender, add the first nine ingredients (chicken broth through the lime juice) and blend at high speed until thoroughly pureed and combined. Alternatively, you can use a food processor.

In a medium saucepan, heat the oil over medium low heat. Once the oil is hot, add the mixture to the pot, and cook for 15 minutes, stirring from time to time. During this step, the color should darken, and the salsa will tighten up as some of the water evaporates. While this is happening, clean out your blender.

After 15 minutes, season to taste with salt and pepper, and scoop out and reserve ¼ cup of the salsa. You will use this ¼ cup later. Add your shredded hicken to the pot (bork bork bork). Mix to combine, and heat for 5-10 minutes until the chicken is heated through and entirely coated.

In your blender, mix the yogurt and reserved salsa, and set aside. If you’re on the ball, put this in a squeezy bottle to garnish your chips later.

To assemble your nachos, arrange your chips on a rimmed sheet pan. In a pinch, you can use a cookie sheet, but you risk dropping nachos, and that is so sad, I don’t even want to think about it.

Add the chicken, followed by a generous sprinkle of cheese, to each chip. Place 4-6” from your broiler and broil on high for 5 minutes, or until the cheese is bubbly. If they catch fire, they’re probably a little overdone.

Remove from the oven and top with chipotle yogurt (and squeeze into beautiful squiggles with that squeezy bottle!). Top each chip with a pickled jalapeno and a sprinkle of cilantro for good measure. Serve, and bask in the adoration of your fans.