Mexican Chicken Soup

I made this yesterday and I couldn't have been more pleased with the results.  It is delicious and Glenn had 3 bowls.  It is a full meal.  You should double the recipe and freeze the rest for a meal or two later.  I wish I had.    

1 small to medium whole chicken   

Lift skin (do not remove the skin) and sprinkle with italian seasoning. Bake uncovered in baking pan at 350 degrees for 2 hours.  When finished baking pull out of oven and let cool off.  Once fairly cool pull chicken off of body in stringy bite size strips. Set aside.  

1 can of cream of celery 

2 tablespoons minced garlic 

1 large purple onion chopped 

1 tablespoon cilantro 

1 can or frozen bag of corn 

1 lime juice (approx 1/4 cup) 

1/4 tablespoon of red pepper 1 tablespoon of cumin  

Saute' ingredients in large pot for 5-7 minutes.    Add  

1 tomato cut up into small pieces 

1 can of diced tomatoes 

2 cans of chicken broth 

1 can of beef broth 

1 cup of minute rice 

1 large or 3 small avocados cut into bite size pieces. 

Add Chicken.  Stir and simmer for 30 mins and serve.  

Make grilled cheese sandwiches to go with if you'd like.  So so so gooooooood!  Everyone should love it!  It sounds like a lot or work but really its not.  You put the chicken in the oven and forget about it for a couple of hours while you soak in the tub with a glass of wine  ;-)