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.

Target recipe: heat 2 tablespoons of olive oil in a large pot over medium heat. add onions, garlic and jalapenos. cook 3 – 4 minutes or until slightly softened. stir in cumin, chili powder and cayenne pepper. cook 1 more minute. pour in roasted tomatoes and chicken broth. bring to a boil and reduce heat to medium low to simmer. stir in beans, kosher salt, chicken, corn, lime juice and lime zest. allow to simmer 10 – 15 more minutes. while the soup is simmering prepare your tortilla strips. preheat oven to 375 degrees. drizzle remaining olive oil over the corn tortillas, cut into strips and bake for 5 – 7 minutes or until crispy. ladle soup into bowls, top with corn tortilla strips and cilantro.