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

For finishing soup:

• 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

Description

Chicken Soup Is An Automatic Crowd-pleaser, But This Mexican-inspired Tortilla Soup Does The Classic One Better. Homemade Broth Is Key Here,...

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