Instructions: In a stockpot, place the water; chicken and chicken base and boil until the chicken is tender and no longer pink. While the chicken is cooking, saute the onion, bell pepper, jalapeno and carrots in the corn oil until tender.

Remove the cooked chicken from the broth and reduce the heat to a simmer.

Remove the skin from the chicken and cut chicken into cubes. Add the sauteed vegetables, cumin, green chilies, tomatoes, tomato juice and chicken to the stockpot. Simmer 10-15 minutes over medium-low heat. Add the cilanto and simmer 10-15 minutes more.

To Serve: Crumble 2 tortilla chips in a bowl and ladle in soup. Top with grated Jack or Cheddar cheese.

Makes about 3 3/4 quarts.

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