Cook the carrots, celery, and onion (all cleaned and diced) in 1/2 C. water - 15 minutes covered. Add remaining water and cook uncovered another 45 minutes. Then add all other ingredients and simmer until flavors and spices develop.
For original recipe:
Cook chicken until meat is well done. Remove from stock and pick off skin, bones & fat. Strain the stock and return to cooking pot. Add picked and cut up meat, then add remaining ingredients and simmer about 45 minutes on low heat. Top with shredded cheese and tortilla chips if desired. Really good with cornbread!