Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. Remove chicken from broth and let cool.
Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes.
Add corn and green onion. Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through.
Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese.
NOTES: A spicy soup with cheese, tomatoes and corn -- This is a recipe from Salmagundi, a San Francisco soup restaurant chain.
* I usually make this with leftover chicken. You don't actually need a whole chicken worth, even a small amount will do. In this case, I use a mixture of chicken broth and water (about 2/3 chicken broth) for the liquid.