Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in slow cooker combine chicken, whole tomatoes, enchilada sauce, green chilies, onion, and garlic clove. add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. sir in corn and cilantro. cover and cook on low for 6-8 hours or on high for 3-4 hours. remove and discard bay leaf. preheat oven to 400°f. lightly brush both sides of 6 corn tortillas with canola, olive, or other vegetable oil. using kitchen scissors or knife, cut tortillas into 2 1/2 x 1/2-inch strips. spread tortilla strips onto baking sheet. bake, turning occasionally, for 5-10 minute or until crisp. put soup servings into bowls. sprinkle tortilla strips and grated parmesan cheese over soup servings. serve immediately.

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.