Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: chop vegetables and place into a 4-quart pot. sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes. add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot. bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes. add heavy cream, and salt and pepper. remove from the heat place soup into a blender and blend until smooth. watch not to fill the blender to high. the soup can scald you.

Target 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.