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Chipotle Chicken Tortilla Soup Recipe

kept byKirsten
recipe byEpicurious

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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