Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
Wash and cut new potatoes into 1/4-inch dice.
To kettle add potato and garlic and cook stirring, 1 minute.
Stir in flour, and cook over moderately low heat, stirring 2 minutes.
Whisk in 2 cups broth and half and half and bring to a boil while stirring.
Add tomatoes, cheeses, parsley, ancho, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender.
Season soup with salt/pepper and hot sauce, to taste.