By Executive Chef Terry ZaffiroIngredientsIn Pot:1 gallon chicken stock3 lbs. cooked chicken breast, cut into julienne strips, about 1â€ long1 each of green, red, orange and yellow bell peppers, cut into julienne strips about 1â€ long1 yellow onion, cut into julienne strips about 1â€ long3 stocks of celery, cut into julienne strips about 1â€ long2 medium carrots, cut into julienne strips about 1â€ long1 small can whole green chilies, cut into julienne strips1 jalapeno pepper seeded and minced1 teaspoon fresh chopped garlic3 tomatoes, peeled, seeded and diced1 tablespoon ground cumin1 tablespoon chili powdersalt and pepper to tasteTo serve:1 bag white corn tortilla chips2 tablespoons shredded cheddar cheese or shredded pepper jack per bowl1 bunch fresh cilantro, chopped1 bunch green onions, mincedDirections: Bring chicken stock to a boil. Add all â€œIn Potâ€ ingredients. Let simmer for 30 minutes. In individual bowls, place crumbled tortilla chips. Ladle chicken soup over tortillas. Sprinkle with cheese, cilantro and green onions to taste. Serve hot.