Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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: preheat oven to 350. pour leftover soup into a large casserole pan. dump tortilla chips into the soup, mix well. add salsa to soup and chips if the soup isn't very soupy; mix well. slather sour cream over the top. sprinkle on the olives. sprinkle the cheese over the olives. bake for 30-35 minutes, until cheese is bubbly and casserole is heated through. other options: add some chopped green chilis, cumin, red peppers. note: my chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.