Smoky South of The Border Soup

For the stock:
Place the chicken in a stock pot with 5 cups water. Cut the celery and carrot into 2-inch pieces and add them into the pot. Add the bay leaves and black peppercorns. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour. Remove from heat. Discard the vegetables and bay leaf. Place the chicken on a plate and discard the skin. Shred the meat with two forks. Set the meat aside. Once the chicken stock has cooled, skim the fat off the surface and discard. Set the stock and the meat aside.

For the soup:
Heat the oil in a Dutch oven on medium-high. Saute the onion until translucent and just beginning to caramelize. Add the garlic and jalapeno and cook for another minute. Add the red bell pepper and cook for 3-4 minutes. Add all remaining soup ingredients (including the chicken meat and 4 cups of stock), bring to a boil, reduce the heat to medium, cover and simmer for 25 minutes.

Serve with a dollop of sour cream and shredded cheddar cheese, if desired.