Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: grill or fry chicken till juices run clear. de-bone and set aside. combine fresh tomatoes 1/2 of the onion the and anaheim chiles in blender and puree until soupy and chunks are gone. in a large stockpot,heat olive oil over medium heat. add remaining onion and sauté until translucent, about 2 minutes. add garlic and the tomato, onion and chili mixture from blender. add chicken stock, cumin, chili powder, black pepper, cayenne and salt. simmer over medium heat for 20 minutes. dice the grilled chicken and add to soup just before serving. garnish each serving with crispy tortilla strips, large chunks of avocado, a dollop of sour cream and a few cilantro leaves. add a squeeze of lime juice, if desired.