Make this recipe a recipe that people in that category can eat. categories: ['gluten_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: cook and shred chicken setting aside. mix 2 cups of milk and the gravy mix together and set that aside. in large pan, saute onion, celery and garlic in one tablespoon of oil. add chicken, broth and hash browns, heating through until hush browns are no longer frozen. add the set-aside gravy and continue to heat through. add salsa or ro-tel, velveeta cheese and 3 cups of milk. continue to heat and blend until cheese is melted and soap is heated completely. serve with tortilla chips.