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: simmer the chicken broth. in a blender puree the tomatoes, garlic, onion, chiles and epazote add a small amount of broth to help the blades turn. in a separate saucepan, heat 1 tablespoon corn oil, then add the puree and cook over medium heat for 15 minutes. add the broth, cook another 15 minutes. cut the tortillas into small strips, fry in hot oil until crispy. drain well. top with cheese and avacado to taste.