Chicken Tortilla Soup

The 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

3 1/2    Quart, Cold Water

Bunch Cilantro

2 Bay Leaves

Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.  Reduce heat and gently simmer, uncovered, skimming foam occasionally for 3 hours.

Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids.  Reserve 1 cup stock and return remainder pot.

The Soup:

3           Whole Allspice

1           Whole clove

1/2       Teaspoon Cumin Seeds

1/4       Teaspoon black peppercorns

1           White Onion, chopped

2           Cloves Garlic

2           Tablespoons chipotles in adobo, finely chopped

1           Cup Brown Rice

2           Sweet Potatoes, peeled and cut into 1/2-inch pieces

20         Corn Tortillas (7-to 8-inch) 

6           Tablespoons Olive Oil

1           Can Black Beans, rinsed (15- to 19-ounces)

2           Large Ripe Avocados

2           Fresh Limes, cut into wedges

1/2       Cup Cilantro, finely chopped

Toast all spices in a dry small nonstick skillet over medium-low heat about 2 minutes.

Place spices to a blender; add onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.  Blend until mixture is smooth.

Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender. (About 45 minutes)

While soup simmers, discard skin and bones from chicken and shred meat into bite-size pieces.

Preheat oven to 375 degrees.  Cut Tortillas into ¼ inch thick strips and toss with olive oil.  Spread strips in 1 layer on 2 large baking sheets and season with salt.  Bake, stirring frequently, until deep golden and crisp.

When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through.

Season soup with salt and pepper; serve with lime wedges, chopped cilantro, diced avocados, and tortilla strips.