Heat one cup chicken broth in a large fry pan, put in 1 1/2 lb chicken breasts in pan. Put lid on pan and simmer until chicken is pull apart tender. In large bowl, combine 8 oz softened cream cheese, 16 oz salsa, 8 oz sour cream and 1/2 packet taco seasoning. Stir to blend. Shred chicken and slowly blend chicken into mix. Spread mix on bottom of 9 x 13 baking dish, top with 2 cups lettuce, 2 diced tomatoes (seeds removed), 1 cup shredded cheddar and 2.25 oz sliced black olives.