Rip the ancho chili peppers apart and discard the seeds and stem. Toast the peppers in a pan over medium heat for about 1-2 minutes per side. Place them in a small bowl and cover with boiling water. Let soak for 15 minutes and then drain off the water.
Place ancho peppers in a blender with jalapeno, undrained can of tomatoes, onion, garlic, and cilantro. Process for 60 to 90 seconds, until fairly smooth.
Transfer sauce to a large cast iron skillet (or regular pan or Dutch oven).
Stir chicken broth into sauce.
Add chicken breasts to sauce. Bring sauce to a simmer and cook for 20 minutes, turning chicken over halfway through.
Turn heat to low and remove chicken from skillet. Shred chicken or cut into bite-size pieces and return to skillet. Keep warm while you make the tortilla chips. (Or you can refrigerate the sauce at this point and finish the recipe the next day.)
Heat 2 cups oil in a Dutch oven to about 350 degrees. In batches, fry corn tortilla wedges for about 1 minute, flipping over halfway through. Place on a paper towel lined plate and sprinkle with salt.
Turn heat off under the skillet with sauce. Add chips to the skillet, sticking them into the sauce as much as possible.
Sprinkle feta cheese and toppings on top.
This recipe originally appeared on spicysouthernkitchen.com