Cut up chicken into 8-9 pieces. Place all parts of the chicken, including the back, in a large pot with 3-4 quarts of water and 1 tablespoon sea salt. Boil chicken until just cooked through, 25-30 minutes. Remove chicken from the pot and allow to cool until easy to handle. Skim broth or strain to remove brownish foam and reserve the broth to make stock at a later time or freeze.
While the chicken is cooling, sauté onion with oil in a large skillet until beginning to caramelize, add garlic, and cook until fragrant. Add spices, bay leaf, chilies in adobo, 2 teaspoons Worcestershire sauce, 1 tablespoon liquid smoke, 1 1/2 cups chopped green chilies, and 1 cup salsa; simmer to meld flavors. Add stewed tomatoes and simmer another 10 minutes.
In a large pot, add chicken stock an half the beef stock with the vegetables from the skillet. Add the corn and beans; simmer for 10 minutes. Add chicken and tortilla chips. Depending on the consistency, add more of the beef stock; simmer for 30 minutes to meld flavors. Salt and pepper, to taste.
Serve with broken tortilla chips with desired toppings.