Heat the olive oil in a non-stick skillet over medium-high heat. When the oil is hot add the tortilla strips and fry until just crispy, stirring regularly, about 5 minutes. Remove crispy tortillas and let cool on a paper-towel-lined plate.
Add the onion and bell pepper to the same pan with the Kettle & Fire Chicken Cooking Broth. Sauté until softened. Add the garlic and sauté for 1 minute longer.
Turn the heat down to medium. Beat the eggs with chili powder and salt. Add a splash more oil to your pan to avoid the eggs sticking. Once the extra bit of oil has heated, add the eggs to the pan.
Stir frequently while the eggs cook. When the eggs are halfway cooked (still glistening, but less wet) add in the cilantro, Monterey jack cheese, and tortilla strips. When eggs are fully cooked, remove the pan from the heat.
Garnish with cotija (or your favorite cheese), pico (or salsa), avocado, and extra cilantro!