Mexican Chicken - cooking recipe

Ingredients

1 whole chicken (2 1/2 to 3 lb.)
1 can cream of chicken soup
1/2 c. chopped onions
1 Tbsp. chili powder
1 1/2 c. grated Cheddar cheese
1 c. cream of mushroom soup
1 c. Ro-Tel
1/4 c. chopped green pepper
1 Tbsp. garlic powder
1 (8 oz.) pkg. corn toasted tortilla chips

Preparation

Cook chicken in water until tender.
Bone and remove skin. Cut into bite size pieces.