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: combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. add the shredded chicken. bring to a boil, stirring frequently. reduce heat and simmer for 30-35 minutes. add the lime juice, cilantro, cayenne, and cumin. simmer for 10-15 minutes longer. cut the tortillas into 1/2 x 2-inch strips. fry in hot olive oil in skillet until golden brown; drain on paper towels. ladle the soup into bowls. garnish with shredded monterey jack cheese and the tortilla strips.