In a large skillet, add oil and heat over high heat.
Add onion, green bell pepper, and red bell pepper. Saute approximately 2 minutes, or until heated through.
In a large mixing bowl, add the onion mix, cream of chicken soup, cream of mushroom soup, chicken broth, diced tomatoes, sour cream, ancho chile powder, cumin, chipotle chile powder, and oregano. Stir to mix well.
In a 9x13 baking dish, add a few tablespoons of the soup mix and spread to coat the bottom of the dish.
Add ½ of the chicken and spread to an even layer.
Pour half of the soup mix on top of the chicken.
Top with ⅓ of the cheese on top of the chicken.
Top with a layer of tortilla chips.
Add a layer of the rest of the chicken.
Add a layer of the soup mix, but save ½ cup of the sauce for later.
Top with ⅓ of the cheese, then the rest of the tortillas.
Add the reserved ½ cup of soup mix, and then the rest of the cheese.
In preheated oven, bake approximately 40 minutes, or until the casserole begins to bubble.
Set oven to broil, and broil for approximately 2 to 3 minutes, or until the top becomes golden, Don't walk away, it will burn quickly.