| | FOR STOCK |
| 6 | c | Chicken stock or broth |
| 1 | sm | Onion; cut in half |
| 2 | | Carrots; cut into 1-inch pieces |
| 2 | | Sticks celery; cut into 1-inch pieces |
| 1 | | Sprig fresh thyme |
| 1 | | Sprig fresh oregano |
| 2 | | Bay leaves |
| 3 | | Cloves garlic |
| 1 | tb | Whole black peppercorns |
| 2 | | Whole chickens; about 3 1/2 pounds each, giblets removed |
| | FOR SOUP |
| 3 | tb | Olive oil |
| 2 | lg | Red onions; finely diced |
| 8 | | Cloves garlic; minced |
| 1 | | Stalk celery; diced |
| 1 | lg | Carrot; diced |
| 3 | | Medium-sized cooked potatoes; peeled and lightly mashed |
| 3 | tb | High-quality chili powder |
| 3 | tb | Chipotle puree; (see note) |
| 2 | tb | Ground cumin |
| 1 | tb | Spanish paprika |
| 1/4 | ts | Cinnamon |
| 3 | c | Peeled; diced, seeded tomatoes |
| 3 | c | Cooked kidney beans |
| 1 | | Green pepper; diced |
| 1/2 | | Fresh sweet red pepper; diced |
| 1/2 | | Fresh sweet yellow pepper; diced |
| 1/4 | c | Red wine |
| 1 | tb | Chopped fresh cilantro |
| 3 | c | Finely diced cooked chicken; (see above) |
| 2 | c | Coarsely chopped fresh mustard greens |
| 1 | c | Fresh or frozen corn |
| 1 | ts | Wine vinegar |
| | Salt and freshly ground black pepper |
| | Tabasco sauce; (optional) |
| 1 | tb | Lemon juice; (optional) |
| | GARNISHES |
| | Fresh guacamole |
| | Low-fat sour cream mixed with yogurt |
| | Chopped scallion and cilantro |
| | Grated cheddar cheese |
| | Thinly sliced red onion |
| | Chopped hard-boiled egg |
