Kirk Ranch Chicken Tortilla Soup

1. Add thawed whole chicken to slow cooker. Season with salt, pepper and garlic to taste. Add 1 cup of chicken broth and cook on high for 3 hours or until cooked through. Once cooked and allowed to cool, remove meat from bone and shred. Reserve broth. 2. In large dutch oven on low/med heat, simmer 2 cans of chicken broth, reserved broth from slow cooker, Rotel, diced tomatoes, corn, onion, garlic, lemon juice, cilantro and seasonings. Add shredded chicken and simmer on low for 20-30 minutes. 3. Prepare 2 cups of white rice separately. 4. Add 1/4 cup of cooked rice to soup bowl, add chunks of queso fresca, ladle soup mixture over rice, sprinkle with mozzarella and crushed tortilla chips. Top with sour cream and fresh sliced avocado ~ Enjoy!