Mam's Chicken Tortilla Soup

The first time I made this soup, we went to a birthday party down the road in Moorpark for the Onstot twins who lived at the end of our cul-de-sac. It was fall and there were fires going on in the hills. As we were playing and celebrating, fire trucks went whizzing by the park with lights up the hill toward our homes. We found out that there was a voluntary evacuation going on. We went home, but not to pack. We had many fire-fighters in the neighborhood who said there was nothing to worry about. Unfortunately, we forgot Ben's blankey and Mrs. Onstot thought it was some homeless garment and threw it away. Ben had to make due with a backup blankey from then on. We hung out, watched the fires, and ate this beautiful meal.

Spices

Salt, Pepper, Garlic, Paprika and Ground Peppers to taste

1 ½ tsp Ground Cumin

1 tps Celery Seeds

2 Bay Leavesw

2 Tbsp Olive Oil

2 Tbls Old Bay Spice

Stock and Veggies

Chop Veggies

3 bell peppers (red, yellow, green)

4 carrots, peeled and chopped

1 large onion chopped

1 – 2 cups frozen corn

Any other veggies you like as well!

Broth

Add water (Perhaps 2 quarts)

1 Can tomato sauce

2 lbs Chicken

Add in Spices

Directions

• Put chicken, water and seasonings in the pot and start simmering.

• Chop all the veggies, simmer in a frying pan with olive oil and add seasoning to taste.

• Add in veggies and let simmer for a few hours or put in insta-pot on high.

• Serve with tortilla chips, peppers, salsa, and sour cream.