In an extra-large skillet over medium-high heat, stir together sauce, salsa and broth. Bring to a boil; reduce heat to medium and cook, stirring occasionally, until slightly thickened (3-5 min.). Season sauce to taste. Add chips to pan; stir to coat and soften chips slightly. Divide wet chips between 4 serving plates; top with chicken and cheese. Garnish to taste; serve immediately.