Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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.

Target recipe: cook chicken in about 6-8 cups water in deep soup pan. shred chicken and return to boiling chicken broth. add all listed ingredients. simmer on low for 2 hours, for the flavor to blend well. serve while hot with tortilla chips, grated cheese, and homemade pico de gallo. sometimes, i'll add a little brown rice or quinoa to stretch it- quinoa adds lots of protein and is also good for the kids!