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