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