Ingredients:
Broth
2 whole chicken legs
2 stalks celery, cut into ½-inch chunks
1 medium carrot, cut into ½-inch chunks
1 small yellow or white onion, quartered
3 garlic cloves, smashed
1 teaspoonwhole black peppercorns
1 teaspoonkosher salt
1 bay leaf, dried or fresh
Soup
Kosher salt and freshly ground black pepper
12 ouncessweet potatoes (about 2 medium), peeled and diced into ½-inch cubes
1/2 small green cabbage, thinly sliced
2 to 3 chipotles in adobo, finely chopped, plus adobo to taste
1/4 cuplightly packed parsley leaves and tender stems, roughly chopped
2 limes
Sour cream or crema, for serving
Diced avocado, for serving
Sliced white onion, for serving
Crushed Fritos, for serving
Directions:
Make the broth: In a medium Dutch oven, combine all the ingredients. Slowly pour 6 cups of water on top. Bring to a boil over high heat. If foamy white scum floats to the top, skim it off with a ladle, spoon, or small sieve. (Don’t worry about getting all of it—just try to get as much as you can without losing too much broth.) Reduce the heat to maintain a gentle simmer, cover with a tight-fitting lid, and cook for 1½ hours, until the chicken is tender and the broth is flavorful.
Strain the broth into a large heatproof vessel (I use a big metal bowl). Return the broth to the Dutch oven. Transfer the chicken to a plate and discard the aromatics.
Make the soup: Bring the broth to a gentle simmer. Taste and season with salt and pepper as needed. Add the sweet potato, cabbage, and chipotle, and simmer until the potatoes are tender, about 20 minutes.
Meanwhile, pick the chicken meat off the bone, trying to maintain large chunks. Reserve the meat and discard the bones and skin.
Add the parsley and reserved chicken meat to the soup and stir until the chicken is warmed through. Taste and add lime juice, salt, pepper, and adobo as needed.
Divide the soup into bowls and top with sour cream, avocado, onion, and Fritos. Serve immediately. Store ungarnished leftovers in the fridge for up to 5 days or in the freezer for 3 months.