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Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: add all to large pot. bring to a boil and simmer 1 hour. can be topped with:. flour tortilla chips, cut into strips and fried. or shredded cheese. i did not add the cilantro, red chili powder, salt or pepper. (i forgot). i also used fat free soups where i could. this was still delicious.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large pot saute the onion and garlic in some olive oil for about 5 minutes. pour in the chicken, stock, tomatoes, cilantro, salsa verde, beans, and corn. add salt and pepper and bring to a boil. cover, turn down heat, and simmer for 20 minutes. to serve: pour the soup on top of crumbled tortilla chips. add avocado and cheese.

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.

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.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: whisk all 8 cans of soup together in a large stockpot until smooth. add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper. bring to a slow boil, reduce heat and simmer 1 hour. cube or shred chicken. preheat oven to 375°f. add chicken and cilantro to soup, simmer 15 minute more. cut tortillas into strips, place on baking sheet and spray with cooking oil. bake 10 minute or until crispy. to serve, place some tortillas in a soup bowl, ladle soup into bowls and top with cheese add more tortillas.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pot over medium heat, saute the chicken in the oil for 5 minutes. add the garlic and cumin, mix well. add the broth, corn, onion, chili powder, lemon juice and salsa. reduce heat to low and simmer for 20-30 minutes. to serve, break up tortilla chips in bowls, pour soup over chips. top with the cheese and sour cream if desired.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown chicken, set aside. saute onions in butter until transparent. mix soup, milk and spices. starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. repeat layers, ending with cheese) in a round 2 qt size casserole dish -- i have tried it in a square pan and it does not come out as well. bake at 350 oven for 45 minutes. serve with salsa and sour cream.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. cover and blend till nearly smooth. put mixture into a large pot with chicken broth, chicken and drained peppers. bring to boiling; cover and simmer for 20 minutes. serve hot with crunched tortilla chips in a bowl with cheese and sour cream .

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all ingredients except for tortillas, cheese and chips in a 4 quart slow cooker. cover and cook on high for 4 hours. discard bay leaf. preheat oven to 375 degrees. cut 6 inch tortillas into 1/2 inch strips. place on a baking sheet. bake for 5 minutes. turn and bake another 5 minutes or until crisp. ladle soup into bowls and generously sprinkle with cheese. add baked tortilla strips. garnish with tortilla chips.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all soup ingredients in a large pot. turn to high heat and bring to a boil. reduce heat and simmer for 4-5 hours, stirring occasionally. top individual servings with all or some of the suggested toppings (i think the lime juice is what really makes this soup sing!).

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place chicken in slow cooker. add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. cook on low 4 to 5 hours (or on high 2 to 3 hours). use slotted spoon to remove chicken from slow cooker; cool slightly. coarsely chop chicken; return to soup. stir. crush chips coarsely; place in 8 soup bowls. ladle soup into bowls; top with cheese. this recipe was shared by kraft.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all ingredients in greased 4 1/2 to 6 quart slow cooker cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly). top with shredded pepper or monterey jack cheese, guacamole or sour cream. serve with tortilla strips or chips, sometimes i even make cheese quesadillas. variation- add 1 c shredded carrots or zucchini at beginning of cook time.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put all ingredients in the crockpot and stir to incorporate together. place on high 4-6 hours or low 6-8 hours. do not keep opening lid as this slows cooking time by 30 minutes every time. if too thick add more broth or water to thin out. if stovetop method is preferred just make sure the chicken is cooked thoroughly.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sweat onion, garlic,corn in olive oil over med heat for 5 minutes. stir in tomato paste, chipoltle chilis, and seasonings. stir together until blended. add in canned tomatoes and juice, chicken stock,and beans. bring to boil then reduce to a simmer. add chicken ( i let this simmer for hours before i add the chicken i like to let all the flavors blend and the onions cook thoroughly.). tortilla strips: cut white corn tortillas into strips and fry in oil on stove top until crisp, drain on paper towel and season with salt.

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.

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.

chop chicken breast into bite sized pieces. place chicken, onion, and celery into a soup pot. you can add a drizzle of oil if you prefer. saute chicken, onion and celery until chicken is done. add the 2 cans corn, soup, water, tomatoes, chili powder and cumin. mix well. bring to a boil. reduce heat to very low and simmer 30 - 45 minutes, stirring often to prevent sticking and burning. to serve, place some doritos in a bowl, top with grated cheeses. pour soup over this, and top with avocado slices.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop chicken breast into bite sized pieces. place chicken, onion, and celery into a soup pot. you can add a drizzle of oil if you prefer. saute chicken, onion and celery until chicken is done. add the 2 cans corn, soup, water, tomatoes, chili powder and cumin. mix well. bring to a boil. reduce heat to very low and simmer 30 - 45 minutes, stirring often to prevent sticking and burning. to serve, place some doritos in a bowl, top with grated cheeses. pour soup over this, and top with avocado slices.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: pour salsa, jalapeño and corn into the dub p. hit cook. wait for salsa to bubble. add chicken broth and shredded chicken. cook for 5 minutes stirring occasionally. brown tortillas in a skillet with olive oil. cut into strips. when heated, pour soup into bowls. top with tortilla strips and cheese. garnish with sour cream, avocado, and cilantro. enjoy!

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in dutch oven, heat the oil over medium heat. add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes. add the tomatoes, bringing to a boil. add cumin, chili powder and bay leaves. add chicken stock and return to a boil. reduce heat. add salt and cayenne and simmer for an additional 30 minutes. remove bay leaves and stir in shredded chicken. garnish with monterrey jack cheese and avocado, and sour cream and fried tortillas if desired.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: fry tortillas in hot (425 degree) oil until hardened, but not browned. drain on paper towels. saute onion and garlic in hot oil until softened. add broth and enchilada sauce and cook over medium heat for three minutes. to serve, place tortilla strips in bottom of bowl, ladle soup over strips and garnish as preferred.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a skillet, cook the cubed chicken in olive oil and 1 tablespoon jalapeno juice until lightly browned. add salt and pepper to taste. in a soup pot, combine the chicken broth, soups, milk, onion powder and cumin. add the cooked chicken to the soup. then add salt, pepper and enough jalapeno juice to taste. i usually use the entire jar's juice. just before serving, add the tortilla strips and cheese. for cheese lovers, top with more cheese. yum! you can also add additional ingredients to the individual bowls to change the flavor -- jalapenos, onions, sour cream, salsa or cilantro. it's your choice. serve with your favorite tortilla chips!

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a dutch oven or soup kettle, combine broth, soups and milk. add the chicken, corn, mushrooms, chilies and onions and mix well. bring to a boil. add the tortilla strips. reduce heat and simmer uncovered for 8-10 minutes or until heated through. add cheese and stir until melted.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine tomatoes and sauce in large soup pot. grill chicken breast and cut into bite sized chunks, add to soup pot. blend peppers in a blender with 5 tortillas and the onion, add to soup pot. season with cumin and taco seasoning. bring to a boil and then let simmer for 30 minutes. cut remaining tortillas into strips and fry in your choice of oil til crispy. use these to garnish your soup, along with the cheese and sour cream.

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.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

in a large pot, melt the butter. saute the onions and green peppers with the cumin seeds until tender, not brown. add the jalapeno peppers and let it heat for a minute or two. add the cans of vegetable broth and stir. add the black beans, corn and salsa and let it simmer. serve hot and garnish it with the cheese, sour cream, scallions and top it off with some tortilla chips. enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large pot, melt the butter. saute the onions and green peppers with the cumin seeds until tender, not brown. add the jalapeno peppers and let it heat for a minute or two. add the cans of vegetable broth and stir. add the black beans, corn and salsa and let it simmer. serve hot and garnish it with the cheese, sour cream, scallions and top it off with some tortilla chips. enjoy!

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in pot over medium heat. stir in flour and cook, stirring often, for 3 minutes. slowly whisk in small amounts of chicken broth at a time, then whisk in milk. reduce heat to low and stir in velveeta cubes; stir until melted. stir in ro*tel, chicken, and spices. once soup is heated through, add the shredded cheese and stir until melted. can be served with tortilla strips and a handful of cheese on top once ladled into bowls.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400°f. heat the first 4 ingredients in a medium saucepan until warm. soften tortillas (i microwave for about 10 seconds). to each tortilla, add about 3 rounded tablespoons each of cheddar and the heated corn/bean/tomato/chicken mixture. fold burrito style - two ends folded in just a bit, then another end folded over the filling and the other end overlapping it. place in a baking dish sprayed with nonstick spray and bake about 10 minutes or until slightly browned.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put chicken in a large stock pot with water. slice onion in the eighths, peel and cut carrots and celery into 1/2 inch pieces (or as desired) add to pot. add garlic, spices and bouillon to pot and cook for approximately 1 hour or until chicken is tender (you can add more bouillon if necessary). remove chicken from pot and when cool enough shred the chicken. add canned tomatoes, corn and black beans to broth and simmer for 30 more minutes. add chicken and cook until heated. to serve, place tortilla chips on bottom of the bowl covered with shredded cheese and cover with soup.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large pot over med. heat, saute garlic and onions in butter. add broth, cream of chicken soup, and half and half. mix until well combined. add salsa, corn, chicken, cumin, chili powder, and jalapenos. simmer soup for 1/2 to 1 hour, stirring often. crumble tortilla chips into individual bowls, and ladle in the soup. top with cilantro, cheese, and more tortillas if desired.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in saucepan, brown beef with onion and garlic;. add remaining items (except cheese and chips). bring to a low boil and remove from heat. ladle soup into bowls. top with cheese. break only a couple of chips at a time into soup, otherwise they get soggy.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: drain the roasted bell peppers well and then place them between sheets of paper towels pressing to remove any excess moisture; chop them and place in a large bowl. add in the cooked chicken, softened cream cheese, dry ranch dressing mixture, chopped olives, green onions and chilies; mix well to combine, season with cayenne and black pepper to taste; cover and chill for a minimum of 3 hours. spoon the mixture evenly over each tortilla and roll up. slice each roll onto 4 slices (or in halves) secure with toothpicks. delicious!

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. combine 1/2 cup salsa and sour cream in a small bowl and spread evenly over each tortilla. divide chicken, tomato, bell pepper and onion evenly down center of each torilla and roll up. place rolls seam sides down in an 11x7 in baking dish coated with cooking spray. top with 1/2 cup salsa. bake at 350 for 15 minute. sprinkle with cheese, bake an additional 5 minutes or until cheese melts.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt the butter in a large pot (at least 8 qt) over medium heat. add the garlic and onion, cook until softened (about 5 minutes). add the flour and stir well. cook for an additional 2 minutes (stiring constantly). add the chicken broth and half and half. stir in the remaining ingredients. bring the soup just to a boil then turn the heat down and simmer for 15 minutes. put the soup in bowls and top with tortilla chips, cheese and sour cream. notes: if you want the soup a little thicker add 2 t of corn starch mixed with 3 t of water in the last 2 minutes of cooking.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat a small non-stick skillet over medium-high heat until hot. add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently. cool tomato slightly and coarsely chop. in a large saucepan, combine tomato, onion, and garlic. cook over medium heat until onion and garlic are softened, about 5 minutes. stir in beans and broth, and bring to a boil. reduce heat, simmer 15 to 20 minutes. meanwhile, heat oven to 425°f cut tortillas into strips and place in a single layer on a large baking sheet. bake for 5 to 8 minutes or until crisp. to serve, ladle soup into bowls and top with tortilla strips and cheese.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté onion and garlic in oil. stir in 2 tablespoons flour. while simmering, whisk the rest of the flour with water and add to the onion and garlic sauté. simmer 10 minutes. add the tomatoes, cilantro and chicken. cook for 20 minutes on medium heat. stir in sugar and tabasco. simmer 10 minutes. add cheese and let it melt (low heat). crumble tortilla chips into soup and let it set for 15 minutes before serving. serve with additional cheese and tortilla chips, if desired.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: *bake chicken @ 350 until juices run clear. shred, cool, set aside. *spray pan with cooking spray. sauté tortillas until browned, set aside. *in large pot (medium heat) sauté garlic, onion, and jalapeño until onions are clear. add roasted anaheim peppers and 1/8 tsp chili powder. until fragrant. (1 min.). *add stock, chicken, corn, cilantro, and lime juice. simmer 5-10 minutes, or until heated threw. pour soup in bowls, top with toasted tortillas and cheese. still tastes great w/o anaheim chilies. really tasty with chopped avocados on top too!

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat olive oil in a dutch oven over medium heat. add onion, carrots and garlic. cook until onion is tender, about 6 minutes. increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. bring to a boil. reduce heat, cover, and simmer 30 minutes. add chicken and cilantro. cook until thoroughly heated. ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. sautee carrots, celery, onions, garlic, salt, pepper until tender. 2. add chicken broth, bring to a boil. 3. add tomatoes, rest of seasonings, and chicken, bring to a boil again. 4. after about 15 minutes, take chicken breasts out and shred. return to pot and simmer for another 45 minute. 5. top with cheese/crushed chips.

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.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

in large stock pot sauté onion with butter. when onions are translucent, add diced tomatoes and rotel. add cream cheese and stir until cream cheese is no longer lumpy. add a quart and a half of half and half and slowly raise temperature to a slow simmer. add the chicken and corn. soup will be thick but you can add more half and half if you prefer it a little thinner. simmer for two hours. serve with crispy tortilla strips.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large stock pot sauté onion with butter. when onions are translucent, add diced tomatoes and rotel. add cream cheese and stir until cream cheese is no longer lumpy. add a quart and a half of half and half and slowly raise temperature to a slow simmer. add the chicken and corn. soup will be thick but you can add more half and half if you prefer it a little thinner. simmer for two hours. serve with crispy tortilla strips.

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.

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.

heat butter and oil in a large kettle and sauté chopped onion, jalpeno, garlic, carrots, celery and chicken; simmer 5 minutes. combine with cumin, chili powder, salt, lemon pepper, hot pepper sauce and flour. add tomatoes and chicken stock and simmer 1 hour. optional - top with tortilla chips, sour cream, diced avocado and/or grated cheddar cheese.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat butter and oil in a large kettle and sauté chopped onion, jalpeno, garlic, carrots, celery and chicken; simmer 5 minutes. combine with cumin, chili powder, salt, lemon pepper, hot pepper sauce and flour. add tomatoes and chicken stock and simmer 1 hour. optional - top with tortilla chips, sour cream, diced avocado and/or grated cheddar cheese.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix all of the canned soups, sauces, etc. together in a large pot. the 2 cans of milk can be measured using one of the empty larger cans. also the milk may be subsituted with 1 1/2 cans of chicken broth. cook over low to medium heat stirring often. use a wisk to smooth out mixture. serve with chips and top with cheddar cheese. great reheated.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook chicken until done. remove skin and bones and cut chicken into small chunks. in a large pot, saute onion and garlic in olive oil. add chicken chunks, cumin, and lime juice and mix well over medium heat. add tomatilla salsa, chicken broth, and water, and stir well. simmer over medium heat for 20 minutes. cut corn tortillas into strips, place on baking sheet, spray with cooking spray. bake in 400 degree oven about 10-15 minutes or until crispy. to serve, place some crispy tortilla strips in a bowl, top with some shredded pepper-jack cheese, and top with hot soup.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a medium stock pot, saute onion and garlic in oil. stir in chili powder, oregano/italian seasoning, tomatoes, broth and water. bring to boil and simmer for 5 to 10 minutes. add corn, hominy, chili peppers, beans, cilantro, and chicken. simmer for 10 minutes. ladle soup into individual serving bowls and garnish with avocado, grated jack cheese, chopped green onion, or crushed tortilla chips.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large saucepan, sate onion in oil. add the canned chilies, garlic jalapeño and cumin. stir in the broth, tomato sauce and canned tomatoes with garlic and onion. bring to a boil. reduce heat; stir in chicken, and simmer uncovered for 10 minutes. add cilantro, lime juice salt and pepper. once served top with chips, cheese and sour cream if desired.

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.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

quarter tortillas. mix soups, sauce, onion and milk together. butter casserole dish. layer tortillas, chicken and soup mixture ending with soup mixture on top. cover with grated cheese. let stand in refrigerator 24 hours or overnight. bake at 300 for 1 hour.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: quarter tortillas. mix soups, sauce, onion and milk together. butter casserole dish. layer tortillas, chicken and soup mixture ending with soup mixture on top. cover with grated cheese. let stand in refrigerator 24 hours or overnight. bake at 300 for 1 hour.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine tomatoes, broth, beans and corn in medium saucepan. stir together and bring to a boil. reduce and bring to a simmer, add chicken and heat through. turn off heat and stir in cilantro. top each bowl of soup with cheese and crushed tortilla chips.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: bring broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic, cilantro, salt and pepper to a boil in large pot. reduce heat and simmer for 20 minutes. add zucchini and tomato. simmer 15 minutes and remove from heat. stir in jack cheese. garnish with jack cheese, avocado slices and tortilla chips.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté first 7 ingredients in large stockpot until tender. stir in garlic and taco seasoning. add chicken stock, corn tortillas and cooked chicken breast. bring to a boil, then simmer 15 minutes. add tomatoes, cilantro and cheddar cheese spread, then simmer 30 minutes, stirring occasionally. add baking soda; stir well. when foaming subsides, add heavy cream and simmer 30 minutes more. garnish with baked tortilla strips.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. make bear creek soup mix as directed. 2. add onion and red pepper. 3. strain corn, tomatoes, and green chiles; add to soup. 4. strain cans of chicken and put in separate bowl. stir chicken to break up chunks. add to soup. 5. add heavy cream. 6. heat until warm. do not boil, as cream will curdle. 7. serve and enjoy!

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.

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.

in a large bowl combime, chicken, chiles, broth, soups, salsa, and onion. set aside. take half the tortillas and rip them and place them on the bottom of a greased 13x9 pan, taking car to leave no "bare" spots. top with half the chicken mixture, then with half the cheese. repeat. bake uncovered at 350 degrees for 35-45 minutes or until cheese is melted and dish is bubbling.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large bowl combime, chicken, chiles, broth, soups, salsa, and onion. set aside. take half the tortillas and rip them and place them on the bottom of a greased 13x9 pan, taking car to leave no "bare" spots. top with half the chicken mixture, then with half the cheese. repeat. bake uncovered at 350 degrees for 35-45 minutes or until cheese is melted and dish is bubbling.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a stockpot, heat the olive oil and add the onions, salt, pepper and red pepper. cook for about 10 minutes. add the chicken broth, tomatoes and lemon juice. let it boil. cover, then let simmer for 25 minutes. in the individual serving bowls, place 1/2 cup of cheese, 2 slices of avocado and 1/2 cup of the tortilla chips. fill the bowl with the soup mixture and top with a sprig of cilantro. serve.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in large sauce pan over medium high heat cook garlic for about 1 minute or until tender. add broth, salsa, water , and hot sauce stir in chicken and corn, heat to boiling. reduce to medium low and cover, let this cook for around five minutes. finally stir in tortilla chips and sprinkle cheese on top serve hot.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil fresh chicken breast in large pot of water until done. remove and let cool. saute onions ,garlic and jalapeno in small amount of olive oil. add together with remaining ingredients to roasting pan or large crock pot. shred the cooled down chicken by hand and add to pot. salt and pepper to taste. serve with garnish. this freezes well ! enjoy don't forget the cold beer , it helps flush the calories away !

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a large saucepan over medium heat. saute tortillas with garlic and epazote over medium heat until tortillas are soft. add onion and fresh tomato puree and bring to a boil. add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. bring to a boil again, then reduce heat to simmer. add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. skim fat from surface, if necessary. strain and pour into warm soup bowls. garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. serve immediately.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute onion and garlic in oil till onions are translucent. add spices (except salt) and stir a few minutes more. add tomatoes and salt (and chicken if desired). cover and cook till tomatoes soften. add stock. cover and simmer 15 minutes. add lime juice and more salt to taste. pour in a bowl over crumbled tortilla chips. top with cheese, cilantro, and avocado chunks.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine rotel and broth in a medium saucepan stir in beans and corn and bring to a boil. reduce heat to low and simmer 5 minutes, stirring frequently. add chicken and heat through. optional-let it sit overnight. when you heat up for your next meal, stir in the two cups of cheese, stirring frequently. serve with toppings.

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.

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.

cook chicken in about 6-8 cups water in deep soup pan. shred chicken and return to boiling chicken broth. add all listed ingredients. simmer on low for 2 hours, for the flavor to blend well. serve while hot with tortilla chips, grated cheese, and homemade pico de gallo. sometimes, i'll add a little brown rice or quinoa to stretch it- quinoa adds lots of protein and is also good for the kids!

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook chicken in about 6-8 cups water in deep soup pan. shred chicken and return to boiling chicken broth. add all listed ingredients. simmer on low for 2 hours, for the flavor to blend well. serve while hot with tortilla chips, grated cheese, and homemade pico de gallo. sometimes, i'll add a little brown rice or quinoa to stretch it- quinoa adds lots of protein and is also good for the kids!

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.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

heat oven to 350. butter rectangular baking dish, 13 x 9 inches; spoon broth into dish. mix yogurt, soups, salsa and onion. layer 1/3 of the tortillas strips, 1 1/3 cups of the chicken, about 1 1/3 cups of the soup mixture and 1 1/3 cups of the cheese in dish; repeat 2 times. bake uncovered 40 minutes. let stand 10 to 15 minutes before serving. garnish with olives.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350. butter rectangular baking dish, 13 x 9 inches; spoon broth into dish. mix yogurt, soups, salsa and onion. layer 1/3 of the tortillas strips, 1 1/3 cups of the chicken, about 1 1/3 cups of the soup mixture and 1 1/3 cups of the cheese in dish; repeat 2 times. bake uncovered 40 minutes. let stand 10 to 15 minutes before serving. garnish with olives.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare the shredded chicken and set aside. heat large pot with canola oil. saute onion, garlic, jalapeno and cumin for 3 minutes. add the chicken broth, diced tomatoes and shredded chicken. season with salt and oregano to taste and let simmer for 15 minutes. stir in fresh squeezed lime juice to taste. crush a handful of tortilla chips into each bowl. pour in soup and garnish with cilantro and sour cream. happy eating!

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: puree tomatoes, garlic, onion, and 1 1/2 cups chips until fine. heat oil in a large saucepan, add puree and simmer about 20 minutes. add red pepper flakes, paprika, cumin, and broth. bring to a boil then add chicken and simmer 20 more minutes. serve with sour cream!

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.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

boil chicken until completely cooked. let cool. cut into bite size pieces. in large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley. mix well. set aside. cut tortillas into 3/4 in. strips spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom. repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly. *can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil chicken until completely cooked. let cool. cut into bite size pieces. in large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley. mix well. set aside. cut tortillas into 3/4 in. strips spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom. repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly. *can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt the butter in a large pot over medium heat. add the garlic and the onion and saute until softened, 5 minutes. add the flour and stir well, cooking for 1 minute more. add the broth and the half-and-half. stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. continue to simmer over low heat for 15 minutes. crumble the tortilla chips into individual bowls and top with a ladle of soup. sprinkle each serving with cheese and add a dollop of sour cream.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325°f spray a 8" or 9" square baking dish with pam. in a large saucepan, cook pepper, onion and jalapenos in butter until tender, about 5 minutes. add green chiles, soup, rotel tomatoes, and chicken stirring until well blended. in baking dish alternately layer tortillas, soup mixture and cheese repeating for 2 layers. bake 30 minutes or until hot and bubbling. garnish with sour cream, green onions and/or avocado slices when serving. makes 4 servings.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: open the cans of corn, chicken broth, black beans, and salsa. pour everything into a large saucepan or stock pot. add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes. place 1/4 cup crushed tortilla chips per serving bowl, top with soup. garnish with sour cream, cheese, avocado, black olives, and/or cilantro.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat the oil in a dutch oven and add the chicken. season with the poultry seasoning, cumin, salt and pepper. lightly brown the chicken. add the zucchini, onion, garlic and chipotle pepper. cook the vegetables with the chicken 5 to 7 minutes to soften. add the tomatoes, tomato sauce and stock. bring to a boil and then reduce the heat to medium-low. simmer for 20 minutes. add the corn and roasted red pepper to the soup and heat through. at this point, you can stir the crushed tortilla chips into the soup but i prefer to divide them between the soup dishes and ladle the hot soup over them. garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.

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.

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.

in a large dutch oven, saute butter and onions. add remaining ingredients, including 1 (24 oz.) can of water. bring to a boil, reduce heat to low and let simmer-- the longer, the better in order to let the flavors combine. serve with sour cream, grated cheese, chips, cracker or cornbread.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large dutch oven, saute butter and onions. add remaining ingredients, including 1 (24 oz.) can of water. bring to a boil, reduce heat to low and let simmer-- the longer, the better in order to let the flavors combine. serve with sour cream, grated cheese, chips, cracker or cornbread.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil tomatoes 10 minutes. place tomatoes and next 8 ingredients in blender and blend for 4 minutes. saute onion in oil and add blender contents by pouring through a mesh strainer. add one quart of water to strainer and swirl. put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot. add one more quart of water. add chicken bouillon and chicken pieces and boil until chicken is cooked. fry tortilla strips in oil until crispy. heat 8-10 oz. of stock for each serving. place one piece of chicken in stock to heat and then debone. fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese. pour boiling broth over ingredients in bowl and serve.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. in a large sauce pan dissolve bouillon cubes in 4 cups boiling water. 2. add chicken to broth and simmer until cooked through. 3. remove chicken from pan and set aside to cool. 4. add tomato paste, chili powder, hot suace, onion flakes and lime juice to sauce pan and bring to a simmer while stirring. 5. salt to taste. 6. cut chicken into cubes. 7. to serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degrees. cut tortillas into 1/2 inch strips and bake 7-8 minutes or until crisp. cook chicken until lightly browned in pan large enough to make soup. add onion, garlic, cilantro, chili powder and cumin. cook and stir for 2 minutes. stir in broth, tomatoes and chilies. bring to a boil. reduce heat and simmer 10 minutes. pour soup into bowls and sprinkle with cheese and tortilla strips. garnish with lime slices.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put everything except the garnish items into the crock pot on high for approximately 5 hours, or low for approximately 9 hours. make sure all items are covered with liquid if they are not add a little more chicken stock. shred chicken using two forks after cooking time is up stir the chicken into the soup. spoon soup into bowls, add garnishes and serve.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: empty the salsa into a large saucepan. cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). (for a soupier dish, use 4 cups of broth).

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil chicken in water for 20 minutes. cook chicken broth on medium heat. add onion, cilantro, and all spices. add milk, tomato juice, canned tomatoes, carrots, and celery. dice chicken when ready and add to soup, also add corn at this time. simmer for 30-45 minutes. *for extra spice add cayenne. cut flour tortillas into strips. fry in oil until they become light brown. take them out of fryer and salt (if desired). when soup is ready, ladle the soup into a bowl and add tortilla strips and cheese. enjoy!

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.

Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], 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.

chop vegetables and place into a 4-quart pot. sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes. add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot. bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes. add heavy cream, and salt and pepper. remove from the heat place soup into a blender and blend until smooth. watch not to fill the blender to high. the soup can scald you.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop vegetables and place into a 4-quart pot. sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes. add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot. bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes. add heavy cream, and salt and pepper. remove from the heat place soup into a blender and blend until smooth. watch not to fill the blender to high. the soup can scald you.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes. add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers). serve in bowls. top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook chicken with salsa over medium heat on stovetop. let cool. mix sour cream with hot sauce, to taste. divide sour cream mixture equally among the tortillas - spread on tortillas. divide cheese equally among the tortillas - sprinkle evenly on tortillas. divide chicken and salsa equally among the tortillas - layer onto tortillas. roll tortillas up, then wrap with waxed paper and chill. once chilled, remove from waxed paper and cut into 1-inch slices.

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.

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.

heat oil in a stock pot, sautee onions 2-3 minutes. add red pepper flakes, cumin, black pepper and chilies to pan cook 1 minute. add all other canned ingredients to the pan bring to boil cook 10 minutes (do not drain the canned ingredients) add rice, simmer 2 minutes, turn off burner, but leave pan on hot burner. cover pan for 5 mintes or until rice is done. enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a stock pot, sautee onions 2-3 minutes. add red pepper flakes, cumin, black pepper and chilies to pan cook 1 minute. add all other canned ingredients to the pan bring to boil cook 10 minutes (do not drain the canned ingredients) add rice, simmer 2 minutes, turn off burner, but leave pan on hot burner. cover pan for 5 mintes or until rice is done. enjoy!

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.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

preheat oven to 350. pour leftover soup into a large casserole pan. dump tortilla chips into the soup, mix well. add salsa to soup and chips if the soup isn't very soupy; mix well. slather sour cream over the top. sprinkle on the olives. sprinkle the cheese over the olives. bake for 30-35 minutes, until cheese is bubbly and casserole is heated through. other options: add some chopped green chilis, cumin, red peppers. note: my chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. pour leftover soup into a large casserole pan. dump tortilla chips into the soup, mix well. add salsa to soup and chips if the soup isn't very soupy; mix well. slather sour cream over the top. sprinkle on the olives. sprinkle the cheese over the olives. bake for 30-35 minutes, until cheese is bubbly and casserole is heated through. other options: add some chopped green chilis, cumin, red peppers. note: my chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.

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.

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.

cook all the ingredients in a 4-quart pot on medium-high until the chicken is done. be sure to add the garlic when you take the pot off the heat. too much heat for too long will reduce the activity of garlic's health-promoting compounds. adding garlic last will help to retain all of garlic's wonderful health benefits. *make your own taco seasoning by combining 2 tsp minced onion or onion powder, 1 tsp each salt and chili powder, 1/2 tsp each cumin, garlic powder, and red pepper flakes, and 1/4 tsp oregano. tip: cooking the whole chicken breasts first in the soup, then dicing it makes this soup faster and easier to prepare.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook all the ingredients in a 4-quart pot on medium-high until the chicken is done. be sure to add the garlic when you take the pot off the heat. too much heat for too long will reduce the activity of garlic's health-promoting compounds. adding garlic last will help to retain all of garlic's wonderful health benefits. *make your own taco seasoning by combining 2 tsp minced onion or onion powder, 1 tsp each salt and chili powder, 1/2 tsp each cumin, garlic powder, and red pepper flakes, and 1/4 tsp oregano. tip: cooking the whole chicken breasts first in the soup, then dicing it makes this soup faster and easier to prepare.

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.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. add all the rest of the ingredients except tofu to the large pot and bring to a simmer for one hour. add grilled tofu (cut into strips) to pot and simmer for two minutes. serve topped with cheese and tortilla if desired.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. add all the rest of the ingredients except tofu to the large pot and bring to a simmer for one hour. add grilled tofu (cut into strips) to pot and simmer for two minutes. serve topped with cheese and tortilla if desired.

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.

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.

heat the olive oil in a large pot, add the onions, and cook until translucent. next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken. bring to a boil, then allow to simmer for several minutes until heated through. lastly, add the cream and heat for 5-10 more minutes.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat the olive oil in a large pot, add the onions, and cook until translucent. next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken. bring to a boil, then allow to simmer for several minutes until heated through. lastly, add the cream and heat for 5-10 more minutes.

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.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

heat the oil in a large pot over medium heat. stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. mix in the tomatoes and chile peppers. pour in the broth, and season with salt and pepper. bring to a boil, reduce heat to low, and simmer 30 minutes. mix corn into the soup, and continue cooking 5 minutes. serve in bowls over equal amounts of tortilla chips. top with cheese and avocado.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat the oil in a large pot over medium heat. stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. mix in the tomatoes and chile peppers. pour in the broth, and season with salt and pepper. bring to a boil, reduce heat to low, and simmer 30 minutes. mix corn into the soup, and continue cooking 5 minutes. serve in bowls over equal amounts of tortilla chips. top with cheese and avocado.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a large pot, add celery, onion and garlic and sauté until the onion is cooked. add remaining ingredients and simmer 30-40 minutes. place tortilla chips in the bottom of the bowls, top with cilantro and shredded cheese. i also sometimes add: a grated carrot, some zucchini, sliced cabbage, chicken, avocado pieces in the bowls. makes 4 large bowls.

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.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. add water, broth, cumin, chili powder, salt, pepper and bay leaf. stir in corn. cover and cook on low 6 to 8 hours or on high 3 to 4 hours. preheat oven to 400 degrees. lightly brush both sides of tortillas with oil. cut tortillas into 2 1/2-by- 1/2-inch strips. place on a baking sheet. bake, turning occasionally, until crisp, 5 to 10 minutes. sprinkle tortilla strips, cilantro and parmesan over soup.

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.

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.

season chicken with old bay, montreal chicken, salt and pepper to taste and grill. microwave frozen corn steam pack as per directions on pack. while these cook, add chickens stock, enchilada sauce, chopped green tomatoes and green chilies to a stew bowl or crock pot on medium-low heat. when corn is finished (if flavored) rinse with water and add to stew pot. when chicken is finished, shred and add to pot. let ingredients stew for 10 to 15 minutes together, careful to not let stew boil. you can serve with tortilla chips, chopped avocado, dollop of sour cream, or all three.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

in large saucepan, heat oil over medium-high heat. add onion, jalapeno and garlic and cook, stirring often, about 4-5 minutes or until onion is slightly soft. add broth, oregano, zucchini, beans and tomatoes. cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. stir in lime juice. ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips. serve hot with hot sauce on the side.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large saucepan, heat oil over medium-high heat. add onion, jalapeno and garlic and cook, stirring often, about 4-5 minutes or until onion is slightly soft. add broth, oregano, zucchini, beans and tomatoes. cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. stir in lime juice. ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips. serve hot with hot sauce on the side.

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.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

cut tortillas into strips or squares. in a large bowl, combine canned soups, salsa, and milk to form a sauce. add grated cheese, chicken cubes, tortilla pieces, and chopped onions. toss all ingredients until well mixed. put into greased casserole dish. cover and let sit in refrigerator overnight. bake, covered, at 350 degrees for about 45 minutes (or until hot and bubbly).