Cook chicken per specifications.
In a large pot over medium heat, heat oil and fry onion, garlic, and shallot for 5 minutes until fragrant.
Add celery, carrots, and jalapeno and cook for 5 minutes stirring occasionally.
Add tomato paste and cook, stirring often for 5 minutes until the color gets deeper red.
Add 5 cups chicken broth, beans, quinoa, and corn.
In a high-speed blender, combine half bunch cilantro, chipotle peppers, and 3 cups chicken broth. Blend until smooth and add to pot.
Add chicken to pot along with the seasonings and spices.
Cover to boil then simmer 20 minutes until vegetables are soft and quinoa is cooked.
Garnish with chopped cilantro, lime wedges, and avocado.
