Chicken Soup with Chipotle Paste from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman

Ingredients

• 2 celery stalks, cut into ¼-inch dice
• 2 garlic cloves, peeled
• Salt and black pepper to taste
• 2 medium carrots, cut into ¼-inch dice
• ⅓ cup long-grain rice
• 2 tablespoons tomato paste
• 4 to 6 dried chipotles, to taste
• 1 teaspoon dried oregano
• 7 cups chicken stock, preferably homemade
• 1 medium to large onion, cut into ¼-inch dice