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Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

sift flour and salt into big mixing bowl. hold sieve up high to allow lots of air into the flour. make a hollow in the flour and break eggs. whisk them, drawing in only some flour from the sides. add melted butter. beat mixture, slowly brining in some flour, until it is smooth and just thick enough to coat a wooden spoon. add water and milk a little at a time. keep whisking and drawing in the flour until everything is mixed together. melt a little butter in a frying pan on medium heat. pour half a cup of batter into the frying pan and swirl around to coat bottom of pan. flip crepe once it starts to bubble and cook evenly on both sides. add your favorite topping and enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat eggs until fluffy. add all other ingredients in order except sugar, stirring well after each until batter is smooth. let batter sit, refridgerated, one hous. melt a small amount of butter in a frying pan over medium heat. pour about 1/4 cup of batter in frying pan, tilting it quickly so a thin layer covers the bottom of the pan. when edges begin to curl, flip crepe, then put immediately onto plate. roll up crepes and sprinkle sugar or you can fill it with whatever you like, such as chicken salad!

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, milk, eggs, and oil. add salt. heat a lightly greased 6 inch skillet; remove from heat. spoon in 2 tbsp batter; lift and tilt skillet to spread evenly. return to heat; brown on one side only. to remove, invert pan over paper toweling. repeat with remaining batter. fill with your favorite filling. here's a few we like: any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup. endless ideas.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 350f. spray pie pan with cooking spray. in a bowl combine the apples with 2 tablespoons of the butter buds liquid, 2 tablespoons of the sugar, lemon juice and cinnamon, then spread out in baking dish. in a small bowl combine the oats, flour, pecans and 2 tablespoons of the butter buds liquid, and sprinkle over the apples. bake for 45 minutes, or until apples are tender and tthe topping is crisp.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

combine first four ingrediants and an egg. mix with fork until crumbly. put apples in a greased 8" dish and top with mixture. sprinkle with cinnamon and nutmug and dot with butter. bake at 350* for 35- 40 minutes. serve wamrm with milk or vanilla ice cream.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease a round cake or pie tin. thinly slice the apples and put in pan. sprinkle the water over them. sift together the flour, cinnamon, salt and sugar. blend the margarine with the sifted mixture and sprinkle over the apples. bake at 400°f for 40 minutes. serve warm with a scoop of french vanilla ice cream.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place apples in a greased 9 x 13-inch pan. sprinkle with lemon juice. combine flour, brown sugar, cinnamon, and oats. add melted butter. mix until crumbly. sprinkle over apples. bake at 350 degrees for 30 to 50 minutes or until apples are tender. (apples have different baking lengths. i suggest checking with a fork at 30 minutes, and then every 10 minutes after.).

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375 degrees fahrenheit. in a small bowl combine cinnamon and nutmeg and set aside. in a medium bowl combine sliced apples, raisins, 1 cup of the pecans, and half of the cinnamon and nutmeg mixture. place apple mixture in a greased 8"x8-1/2" square baking pan. in a separate bowl, combine brown sugar, flour, oats, salt, butter and the remaining cimmanon nutmeg mixture. with a pastry blender or fork, cut butter until a crumbly mixture is formed; stir in the remaining pecans. pour mixture on top of apple mixture. bake 30 to 35 minutes or until apples are tender and topping is golden brown. serve warm with vanilla ice cream. enjoy.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350* f. coat an 8x12 inch glass baking dish with nonstick spray. place sliced apples (or peach slices) in pan. in a small bowl, mix together flour, sugar, baking powder, salt, and egg with a fork until crumbly. sprinkle evenly over apples. pour melted butter over flour mixture. sprinkle cinnamon and nutmeg on top. bake at 350* f for 30-40 minutes or until topping is cooked through and golden and apples are bubbling. serve hot, with ice cream if desired.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place apples in pastry shell. combine the sugar, flour and cream until smooth; pour over apples. sprinkle with cinnamon. bake at 400° for 10 minutes. reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. cover edges with foil during the last 15 minutes to prevent over-browning if necessary. cool on a wire rack. serve warm or cold.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: slice apples and place in a well greased dish. mix together the sugar, flour, cinnamon, butter and then sprinkle over the apples and then pour the lemon juice on top. topping: mix together the brown sugar, flour, butter salt and nuts. spread over apples and bake in a 350°f degree oven for 1 hour.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

in a bowl, combine the pie filling, pecans and cinnamon; mix well. spread 2 heaping tablespoons down the center of each crepe. roll up tightly. place in greased 13x9 pan baking dish. bake, uncovered at 375 degrees for 10-14 mins or until heated through. meanwhile, in a microwave-safe bowl, combine the egg, cream, sugar and extracts. cover, and microwave for 5-6 mins, or until thickened, stirring every 2 minutes. cool; serve over crepes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in blender container combine all ingredients and blend on high speed for 1 minute. refrigerate mixture 2 hours. place 6" skillet over medium heat. brush bottom and sides of skillet with melted butter or margarine. pour in 2 tablespoons batter; tip pan to coat bottom with batter. cook until top is set and bottom is lightly browned. with spatula, turn crepe and cook other side 1 minute. repeat procedure until all batter is used.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix the flour, sugar, baking powder, salt and egg together to form crumb mixture. place apple pie filling on bottom of greased square baking dish. spread crumb mixture over apple pie filling. melt butter and drizzle over entire mixture. sprinkle cinnamon over butter. bake at 350° f for 35-45 minutes. (serve with vanilla ice cream).

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: blend all ingredients using blender, immersion blender, or a whisk until all lumps are gone. preheat a 9 inch frying pan(s) on medium-low setting. spread a little oil in the pan. (the pan may or may not need to be oiled after the first crepe depending on the pan used.). pour 1/4 cup of batter into hot pan, distribute it evenly in the pan by circling and shaking the pan slightly. the pan is hot enough when the batter sizzles. flip the crepe once edges begin to brown. place fillings (fruit, whipped cream, brown sugar, peanut butter, nutella, etc.) on cooked crepe and roll into a log.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and core apples. slice thinly. put in a shallow 1quart casserole dish and sprinkle with water. mix together dry ingredients. cut in the butter to dry ingredient mixture. mix until crumbly. sprinkle this mixture over the apples thickly and evenly. do not mix. cover and bake at 350 degrees for 30min. uncover and bake until top is crisp (aprox 30 min). serve hot or cold.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven 350. grease 8x8x2 inch baking dish. in a large bowl, combine sugar, flour, salt and spices. with pastry blender or food processer, cut butter into sugar mixture until crumbly. be careful not to overprocesss. spread apples over bottom of baking dish, sprinkling lemon juice on each layer. press crumb mixture evenly over apples, making sure edges are well sealed. bake 50-60 minutes until apples are tender. serve warm with whipped cream or ice cream.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix flour and salt in mixing bowl. add the egg and half of the milk. using a whisk beat the egg and milk and gradually incorporate the flour. continue beating until smooth and beat in the rest of the milk. heat a skillet of medium heat and ad 1 teaspoon of butter or oil. tip: use butter for sweet crepes, and oil for savory. crepes. pour in enough batter to cover the base and swirl to cover the skillet. cook for about 30-45 seconds. flip the crepe with a spatula and cook the other side for about a minute until golden brown. repeat steps 4-6 until all the batter has been used.

combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes. prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes. just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 450*. in large skillet,brown ground beef and onion over medium heat, breaking up beef until crumbly, 8 to 10 minutes, or until beef is no longer pink. pour off drippings. season beef mixture with salt. add salsa and chiles,stir in cheese. spoon about 1/4°c beef mixture on one half of each tortilla;fold tortilla to close. arrange tortillas on two baking sheets that have been sprayed with cooking spray. lightly spray tops of tortillas with cooking spray. bake for 8 to 10 minutes,or until tortillas are lightly browned. for more even browning,switch baking sheets halfway through baking.with pizza cutter, slice quesadillas into wedges to serve.

combine chees,chiles, corn and green onion in medium bowl. spread 1/3 cup cheese mixture onto oe half of each tortilla; fold tortilla in half. spray large skillet with nonstick cooking spray; place two quesadillas in skillet. cook each side over medium-high heat until golden brown and cheese is melted. repeat with remaining ingredients. cut each tortilla in half. serve with salsa and cilantro.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. line muffin tins with cupcake liners or butter. in a large bowl mix together the flour, baking soda and salt. in a medium bowl beat together the butter and sugar. beat in egg, buttermilk and vanilla. gently stir in mango, coconut, and lime zest. pour over dry mixture, stirring until dry ingredients are just moistened. do not over mix. spoon into prepared muffin tin, each cup 3/4 full. bake for 30 minutes. brush tops with honey, remove from muffin tin and cool on wire rack.

put the eggs in a large bowl. beat until it’s soft and frothy. add the sugar and oil. beat well. incorporate the mashed bananas and the almond extract. put all the other ingredients in another bowl. stir until combined. put in the eggs mixture. stir until combined. put in 12 greased muffins cups. cook for 30 minutes at 350 f until a tooth-pick inserted in it comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. line muffin tins with cupcake liners or butter. in a large bowl mix together the flour, baking soda and salt. in a medium bowl beat together the butter and sugar. beat in egg, buttermilk and vanilla. gently stir in mango, coconut, and lime zest. pour over dry mixture, stirring until dry ingredients are just moistened. do not over mix. spoon into prepared muffin tin, each cup 3/4 full. bake for 30 minutes. brush tops with honey, remove from muffin tin and cool on wire rack.

heat oven to 375 degrees fahrenheit. in a large bowl combine flour, sugar, baking powder, baking soda, and salt. in medium bowl combine orange juice, melted margarine, and egg. add to flour mixture just until moistened. gently stir in drained orange segments. spoon into greased or paper-lined muffin pans, filling about 2/3 fill. in small bowl stir together coconut, sugar, margarine, and orange peel. sprinkle evenly on top of each muffin. bake for 18-23 minutes or until lightly browned.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400. butter 12 (2-1/2-inch) muffin cups. combine flours, wheat germ, sugar, coconut, baking soda and salt in large bowl. blend sour cream, eggs and oranges in small bowl; stir into flour mixture just until moistened. fold in nuts. spoon into prepared muffin cups, filling 3/4 full. bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. remove from pan. cool on wire rack.

preheat oven to 350 degrees. line muffin tins with cupcake liners or butter. in a large bowl mix together the flour, baking soda and salt. in a medium bowl beat together the butter and sugar. beat in egg, buttermilk and vanilla. gently stir in mango, coconut, and lime zest. pour over dry mixture, stirring until dry ingredients are just moistened. do not over mix. spoon into prepared muffin tin, each cup 3/4 full. bake for 30 minutes. brush tops with honey, remove from muffin tin and cool on wire rack.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. line muffin tins with cupcake liners or butter. in a large bowl mix together the flour, baking soda and salt. in a medium bowl beat together the butter and sugar. beat in egg, buttermilk and vanilla. gently stir in mango, coconut, and lime zest. pour over dry mixture, stirring until dry ingredients are just moistened. do not over mix. spoon into prepared muffin tin, each cup 3/4 full. bake for 30 minutes. brush tops with honey, remove from muffin tin and cool on wire rack.

set oven to 350. in muffin pan place baking cups; spray in center with mazola no stick canola/sunflower spray. in large mixing bowl, place bananas , eggs, vanilla, margin,(you can use butter if you like.) sugar, and applesauce. mix w/ blender, add baking powder, and flour, salt and cinnamon, walnuts, mix well. set aside a few nuts to place on top. spoon out batter into muffin cups add a few chopped walnuts on top; and set in center of oven, for about 20 minute or so till brown. remove from muffin tin and cool for about 10 minute slice in middle spread w/ your favorite butter and enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees and grease bundt cake pan. sprinkle bottom and up the sides with 1/4 cup of the toasted coconut. in large mixing bowl, combine milk, rum, butter, eggs and nutmeg. mix on low speed 2 minutes, scraping bowl occasionally. in medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. fold into cake batter. spoon into prepared pan until 3/4 full. bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean. cool 10 minutes. remove from pan; cool completely on rack. dust with powdered sugar, if desired.

preheat oven to 350 degrees. line muffin tins with cupcake liners or butter. in a large bowl mix together the flour, baking soda and salt. in a medium bowl beat together the butter and sugar. beat in egg, buttermilk and vanilla. gently stir in mango, coconut, and lime zest. pour over dry mixture, stirring until dry ingredients are just moistened. do not over mix. spoon into prepared muffin tin, each cup 3/4 full. bake for 30 minutes. brush tops with honey, remove from muffin tin and cool on wire rack.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute the garlic and onion in butter in a large pot over med-high heat until onion is clear. combine tomatoes, broth, beans, corn, taco seasoning, and dry ranch into pot and stir to blend. add in chicken. turn heat down to medium. after it's heated through, add salt and pepper to taste and tabasco if you want it spicier. serve with sour cream, cheddar cheese, and crumbled 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 large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder and ground red pepper. bring the soup to boiling. reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender. ladle the soup into idividual bowls and add a small handful of the tortilla chips to each soup bowl. sprinkle with cheddar cheese and chopped tomato. 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, carrot and celery in olive oil until very soft. add garlic and continue cooking for 2 minutes more. add water, tomatoes, spices and tortilla pieces. cover and cook over medium heat for 30 minutes. add chicken (and milk if using). cook 5 minutes. taste for seasoning. blend in shredded cheeses. serve with crisp tortilla strips on top.

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: add all ingredients to your crock pot, except the last five. keep your crock pot on high for 6-8 hours. cook until chicken falls apart. cut corn tortillas in long strip then cut in half. fry tortilla strips until golden brown and strain. add cheese and tortilla strips to a bowl and pour soup on top. garnish with cilantro and avacado.

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 pot, heat 2 tablespoons of oil over medium-high heat until hot. add the tortilla strips and cook, stirring, until strips are crisp and golden, 2-3 minutes. remove and drain on paper towels. add remaining oil to the pot. add peppers, carrot, onion, garlic and chicken. cook, stirring often, until onion is soft and the chicken is cooked through; 4-6 minutes. add tomatoes, reduce heat to a simmer and cook, stirring occasionally, for 5 minutes. add cumin, corn and chicken broth. heat to boiling, reduce heat to low and simmer, uncovered, for 10 minutes. stir in lime juice. serve topped with tortilla strips and grated 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: if using tortilla rather than broken chips for garnish, using a pizza cutter or sharp knife, thinly slice tortilla into strips and fry in hot oil until crisp (baking works as well). drain and set aside. saute onion and garlic in olive oil in soup pot until tender. add chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, and cooked meat. season to taste with salt and pepper. bring mixture to a boil, then reduce heat, and simmer for 15 minutes. serve soup in bowls, garnished with crisp tortilla strips (or broken chips), shredded cheese, chopped cilantro, sliced scallion, and jalapeno peppers.

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, peppers and garlic in oil in a large dutch oven until tender; add next 9 ingredients; bring to a boil; cover, reduce heat and simmer 1 hour. add 3/4ths of tortilla strips, cilantro and shredded cheese; simmer 5 minutes. garnish with remaining 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: in a large soup pan combine first seven ingredients on med-low heat about 10 minute until veggies are tender. ( i use a food processor to chop all veggies and chicken down to size saves on time.). add chicken stock to mixture and bring to a boil. add tomatoes, taco seasoning, chicken. reduce heat to a simmer, stirring occasionally for 10-15 minutes. add milk, 8 oz. of shredded cheese, simmer about 5 minutes. add corn tortilla chips last right before serving. top with remaining cheese, sliced avocado and a dollop of sour cream (optional).

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: broth: boil left over prime rib bones or chicken in 8 cups of water for 3-4 hours. refrigerate overnight and skim off fat. take all the meat off of the bones and leave meat in the broth. discard fat and bones. saute onion and garlic and add rest of ingredients to dutch oven til heated though 20-30 minutes. put cheese on bottom of bowl and add soup, top with chips and avacado.

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: coat the chicken with seasoning, and cook with oil on low until no longer pink. once done, set aside. in the same pot, heat 1 tablespoon of olive oil and cook onion, peppers, and garlic for 5 minutes. add broth, tomatoes, chilies, beans, corn, and taco seasoning - bring to a boil. add corn tortillas and continue to boil for 10 minutes. return the chicken to the pot and simmer for 30 minutes. add 3/4 cup of half n half or more if it's too spicy. 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: ['dairy_free'], recipe: add cheese soup to a large stock pot. slowly stir in chicken stock. (you can do this fast or slow. i said slow for initial appearance, otherwise the cheese soup looks really lumpy. i promise it will all mix together nicely after it simmers.). add chicken, salsa, corn, chili powder, and 1 1/2 cups cheddar. simmer for 30 minutes, stirring occassionaly. serve in bowl and top with shredded cheese, tortilla strips* 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: lightly brown onion, garlic, and jalapeno in margarine. add cumin, chili powder, old bay, salt and pepper. in soup pot, put chicken broth, tomatoes (juice and all), and chicken. bring to boil. add cooked veggies to soup. bring back to boil. add velveeta. stirring constantly, return to boil. turn off heat when velveeta is melted. let set for about 5 minutes, then fold in sour cream. garnish with tortilla chips 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: ['dairy_free'], recipe: saute onion, peppers and garlic in olive oil until tender. add half of chicken broth, all of the beans, corn, chilies and chicken. bring to a simmer. add taco seasoning. a cheese soup and mix it in well. if it is too thick, add a bit more chicken broth. add the brown rice last so it doesn't get too soggy in the soup. serve it up and top with some shredded cheese, a dollop of sour cream and some crushed up tortilla chips. yum.

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 deg. cut tortillas into 1/2 inch strips. place on cookie sheet and bake 7-8 minutes or until crisp (salt if desired). snip cilantro into small pieces and set aside. cut chicken into 1/2 inches pieces. heat olive oil in pot over medium-high heat. add chicken, cook and stir 3 minutes. add garlic, chili powder and cumin. cook and stir 2 minutes. stir in broth, tomatoes, chilis, and jalapenos. bring to boil. reduce heat and simmer 10 minutes. place tortilla into bowls, ladle soup over tortillas and top with cheese and cilantro. if desired garnish bowl with lime slice to squeeze into 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 stockpot, heat butter and oil over medium heat. add onions, jalapeno, garlic, carrots and raw chicken. simmer 5 minutes. stir in seasonings. add tomatoes and chicken broth. stir well and simmer for 1 hour, stirring occasionally. to serve, crumble tortilla chips in the bottom of individual soup bowls. fill bowls with soup and top with 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: in slow cooker combine chicken, whole tomatoes, enchilada sauce, green chilies, onion, and garlic clove. add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. sir in corn and cilantro. cover and cook on low for 6-8 hours or on high for 3-4 hours. remove and discard bay leaf. preheat oven to 400°f. lightly brush both sides of 6 corn tortillas with canola, olive, or other vegetable oil. using kitchen scissors or knife, cut tortillas into 2 1/2 x 1/2-inch strips. spread tortilla strips onto baking sheet. bake, turning occasionally, for 5-10 minute or until crisp. put soup servings into bowls. sprinkle tortilla strips and grated parmesan cheese over soup servings. 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: heat large stock pot on medium-high heat. once pot is heated, add olive oil to generously coat bottom. sautee onion, garlic, hot peppers, bell pepper, celery and chili powder until veggies are soft but not mushy. add rice and stir for about a minute. add chicken broth, crushed tomatoes, chicken, black beans and corn. bring to a slow boil, stirring frequently. once it reaches boiling, reduce heat, cover and simmer, until rice cooks completely (about an hour,) stirring occasionally. serve with tortilla chips (i like to break them up in my soup) and 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 350°f. mix salt and pepper in a small bowl and set aside. brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture. cut into strips and place on a cooking sheet. bake for 5-8 minutes until crisp. set aside for soup topping. in a large sauce pan saute onion and cumin seed until onion is tender. add chicken broth, tomatoes,cilantro and lime juice. bring to a boil and simmer for 8-10 minutes. stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes. stir occasionally while shrimp are cooking. ladle into soup bowls and top with avocado, cheese, and crisp 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: in 6 quart saucepan, combine onion, garlic and broth and bring to a boil. reduce heat and simmer ten minutes. add all remaining ingredients except cheese and tortilla chips, stir well. cover and simmer about 30 minutes. add water to bring to 8 cups if soup boils down. warm bowl. place heaping tablespoon of cheese and chips in each bowl and pour hot soup over.

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 skillet over medium high heat. cook chicken until browned stirring often. when done cut into strips. place back into skillet and add soup, water, corn and tortillas. bring to a boil. cover, cook over low heat for 5 minutes or until hot. top with cheese 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: throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours. dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go! enjoy! if you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients. simmer for at least an hour so that the flavors mix together.

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: wash chicken. place chicken and chicken stock into a 6 or 8 quart stock pot; cover. bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done. remove chicken from pot and place on a cutting board. add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot. dice chicken and add back into soup. stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. season to taste with salt and pepper, cumin and chili powder. serve while hot. also good reheated the next day. garnish with a squeeze of fresh lime and your favorite 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: ['dairy_free'], recipe: grill or fry chicken till juices run clear. de-bone and set aside. combine fresh tomatoes 1/2 of the onion the and anaheim chiles in blender and puree until soupy and chunks are gone. in a large stockpot,heat olive oil over medium heat. add remaining onion and sauté until translucent, about 2 minutes. add garlic and the tomato, onion and chili mixture from blender. add chicken stock, cumin, chili powder, black pepper, cayenne and salt. simmer over medium heat for 20 minutes. dice the grilled chicken and add to soup just before serving. garnish each serving with crispy tortilla strips, large chunks of avocado, a dollop of sour cream and a few cilantro leaves. add a squeeze of lime juice, 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: heat olive oil in large soup pot. add chopped garlic and stir until lightly browned. add shredded chicken, brown slightly. does not need to be cooked completely yet. add broth, water, tomatoes, beans, onion, and corn in turn. bring to a boil then turn heat down and simmer on med-low for 10 minutes. add salsa and lime juice, tabasco and salt to taste, and simmer 15 more minutes. while soup is simmering, slice tortillas into 3/4" wide strips. place on well-oiled cookie sheet and broil until golden and very crisp. to serve: in large soup bowl layer tortilla strips, soup, then sprinkle with cheese and cilantro. squeeze plenty of lime juice over top.

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 stock pot add as much water or chicken broth as desired for the quantity of soup you need. add boullion, spices, soup and tomatoes (including liquid), onion, chicken, and some of the peppers (reserve some for garnish, if you have mild soup eaters do not add serranos at all, allow individuals to add them to their bowl) and some of the cilantro (reserving some for garnish). heat soup through and allow to simmer until ready to serve. to serve, place desired amount of crushed tortilla chips, shredded cheese and peppers in an individual bowl. top with hot soup. sprinkle with chopped cilantro. top additionally with avocado, corn, cooked rice, sour cream, or any other toppings you 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 a large stock pot whisk together all eight cans of soup. add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper. bring ingredients to a boil, then reduce heat and simmer for an hour. add cilantro and chicken and simmer another hour. during last hour of cooking, cut tortillas into strips with a pizza cutter. deep fry tortilla strips in hot oil until they are browned. drain on paper towels. ladle soup into bowls; top with tortilla strips, and shredded cheese. **you can also top with additional chopped chicken, tomato, cilantro and/or 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: cut tortillas into 1/4 inch strips. deep fry or spray with nonstick cooking spray and bake until crisp. set aside. saute oil, garlic and onion in large pan or dutch oven until soft. add chicken stock or broth, green pepper, tomato puree, jalapeno, salt, pepper, sugar, chili powder, worcestershire sauce and hot sauce. bring to low boil, then reduce heat and simmer for 20 minutes. thoroughly mix flour and water, then whisk into soup. bring to a low boil, then continue simmering for 5 minutes. stir in sour cream and cheese (more or less, depending on taste). heat to minimum 165f before serving. ladle soup into serving bowls, pile tortilla strips into a "haystack" shape on top of the soup. garnish with freshly chopped 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: put first 15 ingredients, in order given, in pot. do not stir. cover and cook on low for 8-10 hours. add your zucchini and squash to pot after soup has cooked for 6-8 hours, (if you add the zucchini and squash too soon, they. become too mushy). when soup is done, squeeze 1/2 lemon or lime juice in soup and stir. before soup is done slice tortillas into small thin strips, (the thinner the strips,. the crispier they will be when you fry. them). heat vegetable oil in skillet, and. fry tortilla strips until crispy. fill bowls with soup, sprinkle each bowl with cilantro, cheese, avocado, (about 1 tablespoons each), and about 2-3 tablespoons of tortilla strips. (or however much you like).

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 to the corn in the large crock pot. cook for 6 to 8 hours on low. if using whole chicken breast remove before serving and shred with forks, then return to pot and stir. the others items on list are for garnish after this bad boy is cooked. serve in your favorite soup bowls with chips and garnish of choice -- oh i added some more raw onions and would use green onions next time for some other green color.

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 skillet on medium/high, saute' onions and corn in olive oil until lightly browned. reduce heat to medium and add garlic. cook 2 minutes. into a large crock-pot or dutch oven, place remaining soup ingredients (everything else on "soup" list, except cheeses). add onion/corn/garlic mixture, stir, cover and simmer on low for 6-8 hours. when ready to serve, remove bay leaves and add 1/2 cup fresh cilantro and cheeses. simmer gently until cheeses begin to melt. meanwhile, cut tortillas into strips and fry in corn or peanut oil until crisp. drain on paper towel and salt immediately. garnish each bowl with grated cheese, tortilla strips, and sprinkle of fresh cilantro. que bueno! 8-)).

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 1 tablespoon of oil in a large soup pot. add onion and cook until softened. add garlic, cook 30 seconds. add all chopped peppers cook until soft. add cumin, oregano, red chili pepper, tomatoes. add stock. bring mixture to a simmer and cook 10 minutes. puree the soup in blender. add pureed soup back to soup pot. add chopped chicken to mixture. simmer this for 10 minutes. add milk, and stir until heated through. stir in the lime juice. taste for seasoning, add salt as needed. cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil. to serve, ladle soup into 4 soup bowls. top with tortilla strips, sour cream and 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: in bowl, combine cooked and shredded chicken, rotel tomato/green chilies, soups and onion. set aside. layer bottom of greased 9x13 baking dish with tortillas (however many it takes). you may need to cut tortillas, but they don't have to fit perfectly. spread half the chicken mixture on top of tortillas. cover with 1 cup cheddar cheese. repeat layers - tortillas, chicken mixture, cheese. bake, uncovered at 350 for 30 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: in a large pot, heat the oil over moderately high heat. add half the tortilla strips and cook, stirring, until they are a pale golden color. remove and drain on paper towels. repeat with the remaining tortilla strips. reduce the heat to moderately low and add the onion, garlic and spices; cook, stirring for 5 minutes. add the broth, tomatoes, bay leaves, salt, cilantro and 1/3 of the tortilla strips. bring to a simmer and cook uncovered for 30 minutes, remove the bay leaves. add the chicken and bring the soup back to a simmer and cook for 5-6 more minutes. before serving add the remaining tortilla strips. serve with garnishes of choice.

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, saute peppers, onions, poblanos, garlic and tortillas in olive oil for 5 minutes. in 6 quart stock pot add the skillet contents, chicken broth, canned tomatoes and chicken. cook until vegetables are soft, tortillas are dissolved and the soup is slightly thickened. (4 hours on low, 2 hours on high in my crock pot). add cilantro and frozen corn and cook until corn is thawed (around 15 mins). you can also add water or chicken broth if the soup is too thick. top with crisp fried tortilla strips, shredded cheese, sour cream and avocado slices (to me the garnish makes this soup, i never make it without).

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 stockpot, over med hi heat, boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for 1 to 2 hours, or until chicken is very tender, and easy to de-bone. remove chicken and let cool. reduce heat to simmer. add rotel, cilantro, corn, and cumin to the pot, stir well. remove chicken from the bone, and chunk. add to the pot. simmer 30 minutes. add cream. stir in bullion paste to taste. cut tortillas in thin strips, and fry in heated oil (med hi heat) until golden brown, drain on paper towels. place tortilla strips in bottom of bowl, ladle soup over top. sprinkle with 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: de-skin and boil the chicken breasts. you can use 10 cups of water if you want to save the chicken stock for the soup, but i usually drain it and continue the recipe with fresh water. chop an de-seed bell pepper, onion, and sorranos. slice corn off of cobb, and mince or chop the garlic. saute these veggies with the olive oil for 5 minutes. add veggies to the chicken, water, chili powder, salt, and pepper. saute the roma tomatos for 5 minutes and add to the soup. boil the soup for 15 minutes. add the lime juice and cilantro and serve. on top of each bowl, add 1/2 oz. cheese and a few tortilla chips. if you plan on freezing this soup, do not add the cheese or tortilla chips until just 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: lightly season chicken breasts with tony chacherie seasoning to taste. melt butter in large heavy stockpot over medium heat. lightly brown chicken breasts in butter. when lightly browned remove and set aside. in stockpot add onions and bell pepper. saute' until soft, about 30 minutes. add flour and stir well, cooking for about 3 minutes. add all remaining ingredients except heavy cream and chicken. bring to a simmer. while waiting for mixture to come to a simmer, coarsely chop reserved chicken and add to pot. simmer covered for 30 minutes. add heavy cream and gently simmer for 10 minutes. serve in individual bowls with crushed tortilla chips on top.

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 everything except chips and cheese in crockpot. cook on low for 8 hours. before serving, remove chicken and cut into bite size pieces. put chips in bowls, top with soup and sprinkle with cheese. (but it is also good straight.). make a double batch. you'll want it.

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: cut raw kernels off corn cob with a sharp knife. in a large saucepan, melt the butter over moderate heat, add the garlic, onion, corn, carrots, and anaheim chili. cook for 3 minutes, stirring occasionally, until the onion is translucent. stir in the cumin, chili powder, and oregano. continue stirring another minute to toast the spices. add the tomatoes, stock, cilantro, and chicken, bring mixture to a boil, and simmer for 10 minutes. season with salt and pepper. to serve, distribute the broken tortilla chips equally in the bottom of soup bowls. ladle the soup over tortilla chips. garnish each bowl with a tablespoon 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: ['dairy_free'], recipe: roux/mole - fry flour in 1/4 cup of oil. add chili powder and cook until golden color. add 2 can of the chicken broth, chili mix, minced garlic, jalapeno, and chocolate. cook for about 20 minutes until smooth/thick. in a seperate pot put the chicken, chopped onion, the other 2 cans of chicken broth, corn, tomatoes and jalapeno. cook until starting to boil. take 1/2 of the first step and mix with 1/2 of the second step and put into a blender. mix well until it is fully blended. add all ingredients together in a large pot and cook for another 15-20 minutes. put in bowls, add 5 broken up tortilla chips and 1/4 cup of cheese to each bowl and serve. you can garnish 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: put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies. simmer until broth is hot and veggies are cooked but still crisp. add the cooked chicken and heat through. spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. top with shredded monterey jack cheese, tortilla chips and sliced 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: in a large pot over medium heat, sauté the chicken in the olive oil for 5 minutes. add the garlic and cumin and mix well. stir in the broth, corn, onion, chillies, black beans, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes. break up some tortilla chips into individual bowls and ladle soup over chips. garnish with cheese, sour cream, and additional broken 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: first get some rice cooking if your using some, just follow directions on the package or use a rice cooker like me. 1. heat oil in a large stockpot over medium-high heat. add the chicken and garlic and cook for three minutes, until the chicken is browned on all sides, stirring frequently. 2. add oregano and stir to coat the chicken. stir in the minced chipotles, tomatoes, broth and corn. turn heat up to high and bring to a boil. turn heat down to low, partially cover, and simmer for 10 minutes, until chicken is cooked through. 3. to serve place rice in bowl. ladle soup on top and add cilantro and chips and any other toppings you desire.

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 reserved chicken broth in slow cooker sprayed with nonfat cooking spray. scatter half the tortilla strips in bottom of slow cooker. mix remaining ingredients together, except the second half of the tortilla strips and cheese. layer half the chicken mixture into the cooker, followed by the other half of the tortillas, followed by the rest of the chicken mixture. cover. cook on low 4-6hrs, or on high 3-5. add the cheese to the top of the dish during the last 20 mins of cooking. uncover and let rest 15 mins 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: in a large stock pot, heat the oil over high. add onions, 1/3 cup cilantro and garlic, sauté 3 minutes. stir in tomatoes and spices, then bring to a boil. add the broth, carrots and chicken. return to a boil, then reduce heat to medium and cook another 10-12 minutes. stir in half the cheese and 1 cup crushed tortilla chips. ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. serves 4+. *this is a great recipe for leftover chicken or a rotisserie chicken. just add it in at the very end to warm it up!

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 onions, carrots, and celery in olive oil. add chicken stock, tomatoes, spices, beans, corn, and tortillas. bring to boil and reduce to simmer for 20 minutes. add chicken and milk. reduce heat and simmer for 10 minutes. garnish with 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: in a heavy pot, bring broth to a boil. add roasted garlic, oregano, rotel, chopped onion, jalapenos, bell pepper, corn and black beans to the stocks. simmer uncovered for 30 minutes. broil the sliced onions until soft and brown. add broiled onions, quinoa, mushrooms and chicken to stocks and simmer for at least 30 minutes to an hour. the longer you simmer, the more the flavors meld and spices release! garnish with toasted tortilla strips, shredded cheese, avocado 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 oil saute carrots, onion, peppers, and celery. add chicken. when onions are browned lightly; add garlic. add spices and herbs. add cream of chicken soup, white beans, black beans. add chicken stock. add taco seasoning. cook down 30 minutes at simmer. mix the masa with the water before pouring into soup. add corn and cream of chicken soup. cook another 10 minutes. top with corn chips 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: * instead of these spices, you could include a packet of taco seasoning if you prefer. put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in crockpot and stir to mix. put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. cook on high 6-7 hours or low 8-9 hours. before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). return chicken to crockpot, stir to combine. to serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. 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: heat olive oil in a skillet over medium-high heat. cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes. stir refried beans, corn, chicken broth, taco seasoning, salsa, and garlic powder together in a slow cooker; add the chicken and onion mixture. cook on low for 4-5 hours. ladle into bowls and top with 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: in 2-quart saucepan, mix broth, salsa, dried tomatoes corn and cumin. bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender. mix in 2 tablespoons of the cilantro and the lime juice. ladle hot soup into 4 bowls. divide the remaining cilantro, the tortilla chips, avocado and cheese among the 4 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: throw all ingredients into a pot, heat, and serve! sour cream, salsa, green onion, and hot sauce are also great toppings. i was told canned chicken may be substituted for fresh chicken, although i have not tried it that way before. you may use chicken boullion cubes and water instead of chicken 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: heat corn oil in a large pot, sauté diced onion lightly. add minced garlic, chipotle peppers, tomatoes and tomato paste. cook until mixture is reduced. add chicken stock, bay leaf, epazote, cumin, salt and pepper. simmer slowly 30 minutes. add optional corn to warm. garnish each serving with a little avocado, cheese, chicken tortilla strips,olives and 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: preheat oven at 350, and bake the chicken for about 30 minutes, turning it over half way through. allow to cool, then dice into bite size pieces, or smaller if you prefer. place chicken, v8, broth, and the rotel in a large pot, and heat through until desired temperature. serve hot poured over slightly crushed tortilla chips, garnished with pepper jack cheese as desired. variations: if desired, you can also add sauteed onions, green peppers, chunks of tomatoes, whole kernel corn, more green chilis if you like it hotter, and just about anything your taste or imagination can come up with.

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 the water, tomatoes and v-8 juice in a large pot. add broken up chicken bouillon. drain cans of chicken and add them in next. chop up onion and add it into the pot. add in garlic and the rest of the seasoning. bring to a boil then turn down to medium. cook for at least 30 minutes. serve with sour cream, monterey jack cheese, cheddar cheese, tortilla chips 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: in a large stock pot heat broth, onion, carrots, bell pepper, potato, tomato paste, bay leaf, garlic, dried cilantro, salt and pepper. bring to a boil, reduce heat and simmer 20 minutes. add zucchini and tomato to pot and simmer another 15 minutes. remove bay leaf, reduce heat and add jack cheese. slice tortillas into 1/4 inch strips and fry in oil. garnish with jack cheese, avocado slices and 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: dice chicken into small bite size pieces and toss in pre-heated (medium to medium high) pot with olive oil, chicken broth, diced onion, and minced garlic. dice tomatoes, and chop green pepper and jalapeno into very small pieces. add veggies and can of tomato basil soup. add zest and juice from 1 lime. add 4 chopped spring onions and chopped bunch of cilantro. stir in spices to taste (be generous with cumin and chili powder. add flour to desired thickness. ladle into bowl, add toppings, 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: ['dairy_free'], recipe: saute carrots, celery, onion and bell pepper in butter until tender. add chicken stock and bring to boil. add tomato, picante sauce, taco seasoning, chicken and corn tortillas. let combined ingredients boil until corn tortillas are incorporated into soup. reduce heat and add cheese. simmer for 20 minutes or until cheese is melted and mixed well into the soup. add milk and simmer for an additional 15 minutes. if thicker soup is desired, add more corn tortillas. note: any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.

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 stock pot, saute the onion and garlic in the olive oil for about 2 minutes. add the rest of the ingredients and simmer for 30 minutes. add the parsley about 2 minutes before the soup is finished. serve with crushed tortilla chips, sour cream, 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: in a large soup pot, heat 2 tablespoons of oil over medium-high heat until hot. add the tortilla strips and cook, stirring, until strips are crisp and golden, 2-3 minutes. remove and drain on paper towels. add remaining oil to the pot. add peppers, carrot, onion, garlic and chicken. cook, stirring often, until onion is soft and the chicken is cooked through; 4-6 minutes. add tomatoes, reduce heat to a simmer and cook, stirring occasionally, for 5 minutes. add cumin, corn and chicken broth. heat to boiling, reduce heat to low and simmer, uncovered, for 10 minutes. stir in lime juice. serve topped with tortilla strips and grated 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: in a large microwaveable dish heat 2 cups of water till boiling and add bouillon cubes, stir to dissolve them. in a large pot sauté vegetable oil, chopped small white onion and minced garlic together. add remaining ingredients to include the bouillon. cover and bring to a boil. you may add additional vegetables at this time if you chose to add 30 minutes to the cooking time. <<<<to serve>>>>. i love the taste of tortilla strips so i layer the bottom of each bowl and then pour soup in and top with tortilla strips, cheese, avocado, and plenty of 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: boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for about 1-2 hours. remove chicken and let cool. add rotel, cilantro, corn, and cumin to the pot. stir well. remove chicken from the bone and add to the pot. add cream just to get color and thickness. cut tortillas in strips and fry in peanut oil. put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top. 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 a large saucepan, combine the first ten ingredients; bring to a boil. add chicken. reduce heat; cover and simmer for 10-15 minutes or until chicken is fully cooked. combine cornstarch and water until smooth; gradually stir into soup. bring to a boil; cook and stir for 5 minutes. top servings with your choice of cheese, crumbled tortilla chips, and/or 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: saute mushrooms and onions in oil until tender; remove from heat. stir in the remaining ingredients except for the tortillas and cheese. tear each tortilla into 4 pieces; layer half the tortillas, chicken mixture, and cheese in a lightly greased 8x12 inch baking dish; repeat layers. bake in a preheated 350° oven for 30 minutes or until bubbly.

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. i put in frozen chicken breasts halves. combine chilies, garlic, onion, tomatoes, 1/2 cup broth and cumin in small bowl. pour mixture over chicken. cover; cook on high for 4 hours or on low 6 hours until chicken is tender. remove chicken, use 2 forks to shred the meat and return to crock pot. adjust seasonings, adding additional broth if necessary. i find i need to add another cup of chicken broth at this point. just before serving, stir in cilantro. serve in soup bowls, topping wach with a few slices of tortilla strips, avocado and squeeze of lime juice.

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: dump everything into crock pot. you can drain the beans if you like. but everything else you just throw in straight from the can. cook on low for 5-6 hours or high for 2-3. cooking times vary. put in bowls, sprinkle with cheese. chicken broth is also optional. you can also use water. add sour cream to individual bowls as desired for extra flavor. you can refridgerate leftovers. i think it taste better the next day. you can also cook this on the stove top.

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 breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). cut cook chicken into bite-sized pieces. place all dressing ingredients in blender, and process until smooth. place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.

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.

saute onion and garlic in oil, adding more oil if needed. add remaining ingredients except water. freeze in gallon freezer bag. serving day instructions: no need to thaw. place in pot with 5 â½ cups water and heat to simmer. simmer for 30-35 minutes. ladle soup into bowls and top with favorite toppings such as shredded cheese, tortilla chips and sour cream.

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.

put first 9 i ngredients in a blender or food processer and blend until thick. add chicken broth to soup pot on medium heat and add blended ingredients. add chicken and simmer for 20 minutes. to serve put tortillia chips in each bowl, add pepper jack cheese and pour in soup. garnish with sour cream and sliced avacado if desired.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice the tortillas into thin strips and place on baking sheet. bake at 250 degrees until crispy. this will take about 30-40 minutes or so. saute onions and garlic in oil for about 4-5 minutes. add the rest of the ingredients, except for the cheese, avacado, and tortillas. simmer until the tortilla strips are ready. put some of the cheese and avacado into each bowl. pour soup over the cheese and top with the crispy tortilla strips. 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: cook chicken in a little oil till done. cool and shred. add taco seasoning and water as directed on seasoning packet. (can do this ahead). shred up. in pot or crock combine chicken with all else. cook on low 3 hours. to serve you can put a handful of tortilla chips into bowl, ladle soup in, top with a handful of shredded mexican/taco cheese and a dollop of sour cream if desired. yumm!

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.

sauté garlic and onions in oil in large pan or dutch oven until soft. add next 7 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes. whisk cornstarch/water mixture into soup. remember that full thickening will not be achieved until mixture comes to a boil. adjust amount to create desired consistency. bring to a boil, reduce heat, and simmer for 5 minutes. add chicken and simmer for 5 minutes. add cream and sour cream. deep-fry tortilla strips in 350°f oil or spray with non-stick cooking spray and bake in a 400°f degree oven until crisp. top each serving with cheese, avocado, tortilla strips, and cilantro.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sauté garlic and onions in oil in large pan or dutch oven until soft. add next 7 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes. whisk cornstarch/water mixture into soup. remember that full thickening will not be achieved until mixture comes to a boil. adjust amount to create desired consistency. bring to a boil, reduce heat, and simmer for 5 minutes. add chicken and simmer for 5 minutes. add cream and sour cream. deep-fry tortilla strips in 350°f oil or spray with non-stick cooking spray and bake in a 400°f degree oven until crisp. top each serving with cheese, avocado, tortilla strips, and 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: ['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 and shred chicken setting aside. mix 2 cups of milk and the gravy mix together and set that aside. in large pan, saute onion, celery and garlic in one tablespoon of oil. add chicken, broth and hash browns, heating through until hush browns are no longer frozen. add the set-aside gravy and continue to heat through. add salsa or ro-tel, velveeta cheese and 3 cups of milk. continue to heat and blend until cheese is melted and soap is heated completely. serve with tortilla chips.

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

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 soup pot, melt butter. add onion and garlic, saute gently 5 minutes. add corn, tomatoes, chicken stock, cumin, chicken and tortilla chips. heat, stirring to a boil. reduce heat and simmer gently, stirring occasionally to prevent scorching on the bottom. simmer 20 to 30 minutes. ladle hot soup into bowls; top with a mound of shredded cheddar cheese, dribble hot sauce over (for those who like it spicier.).

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.