1 1/2 to 2 tbsp chipotles in ADOBO, finely chopped, plus 1 tbsp ADOBO sauce
1 cup medium or short grain brown rice
1 1/2 lbs sweet potatoes (about 2), peeled and cut into 1/2 inch pieces
20 (7-8 inch) corn tortillas
6 tbsp vegetable oil
1 (15-19 oz) can black beans, rinsed
2 (7-8 oz) firm ripe avocados
2 limes, cut into wedges
1/2 cup finely chopped cilantro
Instructions
Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 mins. Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 tsp salt and 1 cup chicken stock. Blend until mixture is smooth and spices are ground, about 2 mins.
Add puree to stock in pot along with rice and sweet potates and bring to simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 mins. While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
Meanwhile, preheat oven to 375 degrees with racks in upper and lower thirds. Stack tortillas and cut into 1/4 inch thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt. Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 -25 mins. When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 mins.
Meanwhile, quarter avocados lengthwise and cut into 1/2 inch cubes. Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados and tortilla strips.
Originally Submitted
8/5/2010
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