Place the chicken, stock, onion, carrots, celery and garlic into a large stock pot. Bring to a boil, cover and reduce to a simmer for 1 hour. Stir occasionally to make sure nothing is sticking on the bottom.
Strain stock into a bowl and return to the original stock pot, place back on medium heat. Take chicken and shred the meat, discarding the bones and skins and the other vegetables that were strained.
Place the chicken meat back into the broth and add in the rotel, black beans, corn and bouillon. Let simmer for 30 minutes, adjusting seasoning if necessary.
Serve on top of a scoop of rice and garnish as desired, enjoy!