Your Choice: Ground Beef Tortilla Soup or Chicken Tortilla Soup

Author: Grandma Linda

If you follow my blogs, you know that I love soup. Spring, Summer, Winter, or Fall, I just don't think you can beat a good cup or bowl of soup. But I don't eat chicken (something about growing up in the country surrounded by them-ugh!) and most of the tortilla soup recipes are made with chicken. So today I am going to share with you my Ground Beef Tortilla Soup recipe. But for you chicken eaters, and yes, I know you are many, here is one for you too; Chicken Tortilla Soup.


1 lb ground beef

1 small yellow onion, chopped

1 tsp salt

1/2 tsp pepper

2 tbsps chili powder

2 cups water

1 1-lb can diced Mexican-style tomatoes

1 can (10-oz) tomato soup

1 can (15-oz) ranch-style beans

1 can (4-oz) chopped green chilies

1 cup frozen cut corn

1 pkg (10 to 12) corn tortillas

In a 10-inch skillet brown ground beef with onion, salt pepper, and chili powder. Once meat is browned, drain well. While beef is browning, combine the water, tomatoes, tomato soup, beans, chilies, and corn in a large saucepan. After beef is drained, add it to the liquid mixture in the saucepan. Simmer mixture for one hour. Tear the tortillas into small pieces or strips and add to the soup. Simmer, covered, 5 to 10 minutes. Serve hot.


1 chicken breast

32-36 oz chicken broth

1/2 cup chopped onion

1/4 tsp chopped garlic

1 tsp olive oil

1 can diced tomatoes with green chilies

2 tbsp minced cilantro

2 cups Monterey Jack cheese, shredded


Simmer chicken breast in water until no longer pink, about 25 minutes. Save broth for soup, supplementing with canned broth to obtain the amount needed. Shred chicken. Saute onion and garlic in the olive oil. In a large saucepan, combine the chicken, broth, onion, garlic, and tomatoes. Simmer on low for 20 minutes. Add cilantro and simmer about 10 minutes longer.

To serve: Cut tortillas into strips and divide evenly among 8 bowls (or number of bowls for persons being served). Top tortilla strips with soup. Sprinkle 1/4 cup of the cheese over each bowl and allow to melt.

Yield: 8 servings


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