2 tablespoons vegetable oil
2 cups onion, diced
5 bacon strips, chopped
2 ribs celery, chopped with leaves
2 15-ounce cans chicken broth
1/4 cup chipotle peppers in adobo
2 tablespoons ancho pepper paste
1 teaspoon cayenne pepper
2 teaspoons crushed red pepper flakes
1 teaspoon salt
3 carrots, sliced
1 pound Yukon Gold potatoes, cut into 1-inch pieces
1 pound red skin potatoes, cut into 1-inch pieces
2 15-ounce cans diced tomatoes
1-1/2 pounds diced chicken, white meat, pre-cooked
2 cloves garlic, chopped
1 quart water
2 teaspoons ground black pepper

In a 6-quart stock pot, heat oil and sauté onions and bacon until onions are translucent.

Next, add chopped celery and sauté for 3 minutes until celery is softened.

Add remaining ingredients in order. Cover and simmer on medium heat for 30 minutes.

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