Combine the first thirteen ingredients in a two-quart stockpot and bring to a boil. Reduce heat to a low simmer and cook for 30 minutes or until vegetables are tender but firm.
To assemble the soup for consumption you will need six 10-12 ounce soup bowls. In the bottom of each put two ounces of chicken meat.
Place a nice little pile of grated jack cheese (about 1-1/2 ounces) on top of the chicken, then crumble (but not too small) 5 blue corn tortilla chips over
the top of the cheese and chicken meat.
When you are ready to serve, pour 6-8 ounces of hot soup over the cheese, chicken and tortilla chips. Serve at once.