Make this recipe a recipe that people in that category can eat. categories: ['gluten_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.

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