1. Cut the chicken into bite-size pieces.
2. Chop the onion.
3. Stir all the ingredients together in a large pot. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour or until the chicken is cooked and tender.
4. Place an equal amount of tortilla chips in the bottom of four soup bowls. Ladle the soup on top.
5. Serve immediately either as is or topped with some shredded Monterey Jack.
The tortilla chips will begin to soften as soon as you ladle the hot soup on top, so be sure to serve the soup right away. For the best crunch, buy the thickest tortilla chips you can find.
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