Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a skillet, saute peppers, onions, poblanos, garlic and tortillas in olive oil for 5 minutes. in 6 quart stock pot add the skillet contents, chicken broth, canned tomatoes and chicken. cook until vegetables are soft, tortillas are dissolved and the soup is slightly thickened. (4 hours on low, 2 hours on high in my crock pot). add cilantro and frozen corn and cook until corn is thawed (around 15 mins). you can also add water or chicken broth if the soup is too thick. top with crisp fried tortilla strips, shredded cheese, sour cream and avocado slices (to me the garnish makes this soup, i never make it without).

Target recipe: heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more. pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired.