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1
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.
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2
Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
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3
Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
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4
1 cup stock and return remainder to cleaned pot.
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5
Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
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6
Transfer spices to a blender along with onion, garlic, chipotles with
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7
sauce, 2 1/2 teaspoons salt, and reserved stock.
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8
Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
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9
Add puree 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.
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10
While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
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11
Meanwhile, preheat oven to 375u00b0F 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.
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12
Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
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13
When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
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14
Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
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15
Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.
