Heat a large pan over medium high heat.
Remove chicken skins if they are intact, set aside.
Season chicken with salt and sear both sides until golden brown.
Add chicken broth, 2 chipotles from a can, and 2 Tbsp. of the adobo sauce from the same can. Scrape the bottom of the pan to lift the tasty bits.
Bring to a simmer and partially cover. Cook for about 10-15 minutes or until chicken is cooked through. Let cool slightly, then shred. Pour some of the sauce from the pan over the chicken.
Optional Chicken Skins:
Place dry chicken skins in a dry pan over medium heat. Saute until both sides are golden brown. Remove from the pan and season with salt or your favorite seasoning mix.
For the Cheese Sauce:
While the chicken is cooking melt butter in a saucepan over medium heat. Add the flour and stir to make a roux. Cook for about one minute, then whisk in the milk. Simmer until thickened and it coats the back of a spoon.
Stir in the shredded cheese and remove from the heat.
For the beans:
Drain and rinse the black beans and heat in a small saucepan with 1/4 cup of water. Season with salt.
Mix the tortilla chips and spread on a sheet pan.
Top with the chicken, cheese sauce, black beans, avocados, salsa, and cilantro.
Squeeze with a bit of lime for extra flavor.
Serve immediately. Keep items separated until ready to serve to keep chips from getting soggy.