Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grill the chicken breasts and cut into bite size pieces. slice the corn tortillas into 1/2" strips and place on baking sheet. bake the corn tortillas at 250 degrees until crispy (about 35 minutes). sauté onions and garlic in olive oil (about 5 minutes). add the remaining soup ingredients. bring soup to a boil and then reduce heat to simmer until the baked corn tortilla strips are ready (about 30 minutes). garnish with pepper jack cheese, avocado, corn tortilla strips, cilantro and green onions.

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.