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Ingredients

•     Chicken Stock
• 2 x sliced onions
• 2 x carrots, sliced
• 2 x ribs celery, sliced
• 1/2 head garlic, cut crosswise and broken into cloves
• 1 x jalapeno pepper, cut into pcs
• 1 x (4 lb) chicken, cut into 10 pcs
• 1 tsp black peppercorns
• 1/2 tsp dry oregano
• 1 x bay leaf
• 2 sprg fresh parsley (optional)
• 8 c. cool water
• 4 tsp kosher salt
• 2 1/2 tsp dry oregano
• 1 tsp onion pwdr
• 1 tsp garlic pwdr
• 1/2 tsp grnd black pepper
• 1/2 tsp grnd cumin
• 1/4 tsp paprika
• 1/4 tsp chili pwdr
• 3 Tbsp. butter or possibly extra virgin olive oil
• 2 c. minced onion (1 medium onion, divided)
• 3 Tbsp. chopped garlic (divided)
• 2 c. sliced carrots (3 medium carrots)
• 1 x (28-oz) can diced tomatoes in juice
• 8 c. chicken stock (see note)
• 2 c. diced green bell peppers (2 medium peppers)
• 2 c. sliced zucchini (2 small zucchini)
• 1 c. sliced ripe olives
• 1/2 c. canned roasted green chilies
• 1 x jalapeno pepper, seeded and chopped
• 2 c. frzn corn
• 1 x (15-oz) can tomato sauce
•     Reserved chicken meat
• 1/4 c. fresh lime juice (2 to 3 limes)
• 8 ounce shredded jack cheese (2 c.)
• 1 bn fresh cilantro, stemmed and minced
• 1 x (15-oz) bag tortilla chips

Description

To Make Stock: Preheat Oven To 400 Degrees. Place Onions, Carrots, Celery, Garlic And Jalapeno Pepper On A Foil-lined Baking Pan Sprayed With Nonstick Cooking Spray. Place Chicken…

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