Poaching liquid

3 cups low sodium chicken stock (homemade if possible)

1/4 whole large onion, coarsely cut up (save the rest of the onion for later)

1 large garlic clove smashed

8 whole cilantro stems with leaves

1/2 teaspoon whole black peppercorns

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon Mexican oregano

Remaining ingredients

1 pound boneless chicken breasts cut into one-inch pieces

2 tablespoons extra virgin olive oil

3 tablespoons butter

1 large orange bell pepper, diced (could use any color bell pepper)

1 large green bell pepper diced

1 small jalapeno, seeded and diced small

The remainder of the large onion from earlier, diced (about 3/4 of a large onion)

2 tablespoons fresh garlic, minced

3 tablespoons all-purpose flour

1 10-ounce can Rotel diced tomatoes with chilies, drained (We used the mild version)

8 white or yellow 6-inch corn tortillas cut into 1-inch pieces

2 cups Jack cheese, shredded (Monterey Jack or Pepper Jack, depending on your heat tolerance)

Chopped cilantro, as garnish