Mexican Chicken Soup

I absolutely LOVE this soup! It is so fresh and delicious. I love making it with the whole chicken, but if you are short on time or need to make it quick use a rotisserie chicken from the deli department of the grocery store. You still shred the chicken and add it to some chicken broth. Either way is great! The reason I used the whole chicken was because it was on sale for $6. This recipe cost about $12 and it is 6 good servings of soup. I served it with cornbread muffins...you could use tortilla chips or tortillas as well. ENJOY!!!

Ingredients
1 whole chickens (about 5 pounds)
4 carrots, halved crosswise
1 Large yellow onion, halved
1 tablespoon kosher salt
1 1/2 Cups long grain white rice
1 Can golden sweet corn
1 Can (12 ounce) can black beans, drained
1 Can (14.5 ounce) can diced tomatoes, with juice
1/2 Tsp each cumin, chili powder, and garlic powder
3 limes, halved...use juice
1/4 teaspoon black pepper
2 avocados
1/2 Cup fresh cilantro leaves
1 Cup shredded Monterey Jack cheese

Directions
Rinse the chicken and pat dry with paper towels. Place the chicken, carrots, onion, and salt in a 12 quart pot. Add enough cold water (about 6-8 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears. Transfer the chicken to plates; let cool. Remove and discard the carrots and onion. Add the rice, corn, black beans, tomato and lime juice to the broth and simmer for 20 minutes. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and Monterey Jack cheese and squeeze on the limes.