Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking dish with cooking spray.

In a large skillet, heat olive oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic; sauté until soft.

Remove from heat and stir in the shredded chicken until well combined.

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth (if using), diced tomatoes with green chiles, chili powder, cumin, salt, and pepper. Mix until well combined.

In the prepared baking dish, place half of the torn tortillas. Add half of the chicken mixture, then half of the soup mixture, and top with half of the shredded cheese. Repeat with remaining ingredients, finishing with the last of the cheese.

Bake in the preheated oven for 40-45 minutes, until bubbly and the cheese is melted and slightly golden.

Once out of the oven, sprinkle with chopped fresh cilantro if desired.