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 and shred chicken setting aside. mix 2 cups of milk and the gravy mix together and set that aside. in large pan, saute onion, celery and garlic in one tablespoon of oil. add chicken, broth and hash browns, heating through until hush browns are no longer frozen. add the set-aside gravy and continue to heat through. add salsa or ro-tel, velveeta cheese and 3 cups of milk. continue to heat and blend until cheese is melted and soap is heated completely. serve with tortilla chips.