Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat broiler; cook chicken, turning once, about 10 minutes. or, grill the chicken on an outdoor grill, which is what i usually do. meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer. slice or shred cooked chicken; add to pot. add cilantro; heat through, about 1 minute. ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.

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.