2 large chicken breast bone-in
1 cup carrots, diced
1 cup sweet corn
2-3 cups diced tomatoes
1 cup celery, diced
1 green bell pepper, seeded & diced
1-3 jalepenos (depending on how hot you like it)
1 cup red onion
2-3 cups white rice, cooked
fresh cilantro ( I use a lot)
4-5 cups chicken broth
Preheat oven to 450.
Brush chicken with olive oil and season generously with salt and pepper.
Bake for 45-60 minutes.
Let chicken cool and then shred.
In a large pot, add diced vegetables, cooked rice, shredded chicken and chopped cilantro and enough chicken broth to cover the ingredients.
Bring to a simmer. Cover and simmer just until carrots are slightly tender. You want the vegetables to maintain a little bit of crunch.
Taste the soup and add fresh black pepper, salt and red pepper flakes if needed.
Place soup into a serving bowl and squeeze a lime wedge over the soup. Add a half diced avocado and fresh cilantro.
Serve and enjoy!