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: make the soup as directed, only using 6 cups water, instead of 8. i use the chicken broth for the other two cups. add the cooked chicken, in strips. add the corn. fry the tortilla strips in hot oil to brown. drain on a paper towel. i garnish this with the tortilla strips, cheese, and sour cream. note: i love red pepper jelly on tortilla strips.