Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oil in a large dutch oven or soup pot over medium-high heat. add the chicken and cook until browned on each side. remove chicken from pan. add onion and celery to pot and sauté for 5 minutes (or until tender). in the meantime, coarsely chop (or tear) the chicken. add garlic to the pot and sauté for 2 minutes. stir in water and broth, bring to boil. then stir in the chicken and corn. stir in the chili powder, cumin, tomatoes, green chiles, and jalapeno pepper. bring to a boil; reduce heat and simmer 45+ minutes. stir in tortillas. top with sour cream.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.