Zesty Chicken and Rice Soup with Lime and Cilantro

(*To prepare the chicken breasts, use 2 split chicken breasts, bone-in and skin on, about 1 ½ pounds, total; sprinkle a couple of pinches of salt and pepper over them, and roast them at 400° for 40 minutes; once cool enough to handle, remove skin and discard bones, and shred the meat.) -Place a medium-large soup pot over medium-high heat, and drizzle in about 4 tablespoons of oil; once the oil gets hot, add in the onion, carrots, and celery, and saute for a 1-2 minutes.-Add in a couple of good pinches of salt and black pepper, plus the cumin, coriander, chili powder, and pinch of cayenne pepper, and saute for a few more minutes, until the veggies begin to become tender.-Stir in the garlic, and once it becomes aromatic, add in the chicken stock.-Bring the soup up to a rolling simmer, and then, reduce the heat to low, cover the pot, and simmer gently for 20 minutes, or until veggies are tender.-Finish the soup by adding in the shredded chicken breasts, peas, corn kernels, lime zest, lime juice, and chopped cilantro; check to see if any additional salt or pepper is needed.-To serve, add some of the rice (about ½ cup of so) to the bottom of your bowl, and ladle over the hot soup; garnish with additional lime, some sliced jalapenos, or some crispy tortilla strips.