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: in an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. add water, broth, cumin, chili powder, salt, pepper and bay leaf. stir in corn. cover and cook on low 6 to 8 hours or on high 3 to 4 hours. preheat oven to 400 degrees. lightly brush both sides of tortillas with oil. cut tortillas into 2 1/2-by- 1/2-inch strips. place on a baking sheet. bake, turning occasionally, until crisp, 5 to 10 minutes. sprinkle tortilla strips, cilantro and parmesan over soup.