2 pounds boneless skinless tyson chicken breast 2 dried gua cascabel or anaheim chili, or 1 ancho (i used guajillo) 4 cups college inn chicken broth 1/2 cup unsalted butter 1/2 pound white mushrooms – stemmed and sliced 1/4″ thick 1 red bell pepper – 1/4″ dice 2 poblano peppers – 1/4″ dice 1/2 red onion – 1/4″ dice