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Position an oven rack 6 inches from the broiler element and heat the broiler.
Heat the oil in a 12 inch ovenproof skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, and chipotle and cook until fragrant, about 30 seconds. Stir in the broth and tomatoes with their juice, scraping up an browned bits, and bring to a simmer.
Stir in the chicken and beans and cook until heated through, 3-4 minutes. Off the heat, stir in ½ cup of the cheddar, 3 T of the cilantro and lime juice. Stir in the tortilla chips and toss until all pieces are moistened (the skillet will be quite full but will shrink down as the chips soften.)
Sprinkle with the remaining cup cheddar and broil until the cheese is melted and lightly browned, about 2 minutes. Let cool for 5 minutes, sprinkle with the remaining T cilantro and season with salt and pepper to taste.