Name: Chipotle Chicken Tortilla Soup
Cook time: 45 min
Total time: 3 3/4 hr
Yield: Makes 10 to 12 servings
Ingredients: 3 carrots, coarsely chopped; 3 celery ribs, coarsely chopped; 2 onions, coarsely chopped; 1 whole chicken (about 3 1/2 pounds); 1 head garlic, halved crosswise; 3 1/2 quart cold water; 25 cilantro stems; 2 Turkish bay leaves or 1 California; 3 whole allspice; 1 whole clove; 1/2 teaspoon cumin seeds; 1/4 teaspoon black peppercorns; 1 medium white onion, chopped; 2 garlic cloves; 1 1/2 to 2 tablespoons chipotles in adobo, finely chopped, plus 1 tablespoon adobo sauce; 1 cup medium-or short-grain brown rice; 1 1/2 pounds sweet potatoes (about 2), peeled and cut into 1/2-inch pieces; 20 (7-to 8-inch) corn tortillas; 6 tablespoons vegetable oil; 1 (15- to 19-ounces) can black beans, rinsed; 2 (7-to 8-ounces) firm-ripe avocados; 2 limes, cut into wedges; 1/2 cup finely chopped cilantro

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Chipotle Chicken Tortilla SoupRomulo Yanes

Chicken soup is an automatic crowd-pleaser, but this Mexican-inspired tortilla soup does the classic one better. Homemade broth is key here, providing a base for brown rice, black beans, and chunks of sweet potato. Cooling pieces of avocado play off of a warm, earthy undercurrent of chipotle chiles.

Cooks' notes:

•Stock can be made 3 days ahead and chilled (covered once cool). Remove chicken from bones and chill separately. Reheat stock before proceeding with recipe.
•Chipotle-spice purée can be made 1 day ahead and chilled.

Recipe notes

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