Chicken Soup With Chipotle Paste

• 7 cups chicken stock, preferably homemade
• 2 medium carrots, peeled and cut into 1/4-inch dice
• 2 celery stalks, trimmed and cut into 1/4-inch dice
• 1 medium-to-large onion, peeled and cut into 1/4-inch dice
• 4 to 6 dried chipotles
• 13 cup long-grain rice
• Salt and pepper
• 2 cloves garlic, peeled
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano

1. Put stock in a saucepan with carrots, celery, and onion.
2. Bring to a boil.
3. Soak chipotles in just-boiled water to cover.
4. Reduce heat, so mixture simmers steadily, and when carrots are just about tender, add rice, salt, and pepper, and stir.
5. Bring back to boil, and continue to simmer.
6. Meanwhile, when the chipotles are soft, remove them from the liquid.
7. Open them up on a cutting board, and with the back of a knife scrape out all seeds and stems.
8. Combine in a blender with garlic, tomato paste, oregano and a large pinch of salt.
9. Add enough chicken stock (you can use the simmering soup) to allow the blender to puree chilies and other ingredients well.
10. When rice is tender, taste soup, and adjust seasoning.
11. Serve with small spoons for adding chipotle paste at the table.

chicken stock, carrots, celery stalks, onion, chipotles, longgrain rice, salt, garlic, tomato paste, oregano

Taken from cooking.nytimes.com/recipes/9389 (may not work)