Mexican Chicken Soup

split chicken breasts (WITH bones and skin)

boxes chicken stock

large onion (peeled and cut into 4th)

baby carrots (or two medium sized carrots, large chop)

celery stalk (large chop)

garlic (skins removed and smashed)

rotel (I used mild, but use what heat you like)

can black beans (drained and rinsed)

ear corn (cut off the cob)

Tbls chicken bouillon

Garnishes: chopped cilantro (lime wedges, cooked rice, anything else you love!)