1 (3-4 lb.) chicken
1 carrot, onion, celery
1 can cream of mushroom soup
1 1/2 c. grated Monterey Jack cheese
1 c. chicken broth
1 med. onion, chopped
2 oz. can chopped green chili
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. cumin
1 lg. bag corn chips

Boil chicken with carrot, onion, and celery; cool. Debone and chop, shred chicken and mix with soup, broth, onion, green chili, 1 cup cheese, and spices. Line shallow baking dish with part of chips and add chicken mix. Put rest of cheese and chips on top. Bake 30-40 minutes at 325 degrees. Serves 6. Better if prepared a day ahead.