In 5-quart Dutch oven, heat oil over medium-high heat. Cook onions in oil 1 to 2 minutes or until translucent. Stir in garlic. Cook 30 seconds. Stir in tomatoes (reserving 2 cups liquid for later). Cook 5 minutes. Stir in roasted peppers, chicken, olives, chiles, parsley and salt. Lower heat to medium. Cover; cook 5 to 8 minutes stirring ocassionally. Stir in tomato liquid and chicken broth (may need to add broth to get 2 cups liquid). Mixture will be soupy. Simmer uncovered 5 minutes longer.