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Ingredients

• For stock:
• 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
• 1 bay leaf
• For finishing the 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

This Is A Wonderful Chicken Soup That I Tried Out For Dinner Last Night. It's Terrific! It's In This Month's Gourmet Magazine. I'm Posting It Here So That I Don't Have To Keep The Magazine Forever!

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