Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash chicken. place chicken and chicken stock into a 6 or 8 quart stock pot; cover. bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done. remove chicken from pot and place on a cutting board. add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot. dice chicken and add back into soup. stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. season to taste with salt and pepper, cumin and chili powder. serve while hot. also good reheated the next day. garnish with a squeeze of fresh lime and your favorite toppings.

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.