1 Cup celery, diced
1 Cup red onion, diced
1 Cup red pepper, diced
1 Cup green pepper, diced
2 Tablespoons chipotle in adobo sauce (start with ½ teaspoon and add to taste)
1 Cup roasted and shucked corn
1 Cup garbanzo beans drain and rinse
2 Tablespoons chili powder
2 Tablespoons chopped garlic
2 Tablespoons cilantro chopped
1 Cup diced tomato
1/3 Cup tomato paste
Cooked chicken shredded
Chicken stock to make a soup consistency
Sauté all vegetables in olive oil.
Add dry spices, chipotle and remaining ingredients.
Bring to boil.
Reduce to simmer.
Simmer at least 2 hours.
If let stand overnight tastes better