2) While the pan heats, chop the carrots in half lengthwise then slice into thin half moons. Add the carrots to the pan and stir to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together for one minute. Add the wine and reduce for a minute more. Add the stock, cover, and raise heat to high. Bring the soup to a boil, remove the cover, and simmer for ten minutes.
3) Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the spring onions and coriander.
4) Serve in soup bowls with a dollop of sour cream on top.