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Love the creamy chicken tortilla soup from Ground Round? Make it at home with this simple version that takes only minutes to prepare. Want a chunkier, spicier version? Use salsa instead of enchilada sauce!
serves/makes:
ready in:
under 30 minutes
6 reviews
1 comment
ingredients
1 pound boneless chicken breast, cubed
1 can (10.75 ounce size) Fiesta nacho cheese soup
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk
1 can (10 ounce size) mild enchilada sauce
crushed tortilla chips, as needed
shredded cheddar cheese, as needed
directions
Heat a non-stick skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Set aside.
Meanwhile, combine the cheese soup, cream of chicken soup, milk, and enchilada sauce in a saucepan over medium-low heat and stir until well mixed. Bring to a simmer over medium-low heat, stirring constantly. Add the chicken and cook, stirring, until it is cooked through, about 5-7 minutes (depending on the size of the chicken cubes).
Serve the soup in individual bowls topped with crushed tortilla chips and shredded cheddar cheese.
recipe tips
Brown the chicken first to improve the taste and texture of the soup.
Stir the soup mixture frequently to prevent sticking.
Adjust the thickness of the soup with more or less milk to your preference.
Top with fresh ingredients like cilantro or green onions for a burst of color.
Serve the soup.
Use a heavy-bottomed pot for even heat distribution while cooking the soup.
Offer a variety of toppings like diced tomatoes, sliced olives, or chopped onions.
Experiment with different toppings and mix-ins to create your own version of this classic soup.
common recipe questions
Can I use a different type of chicken?
Yes, you can use chicken thighs for a richer flavor or pre-cooked shredded chicken for convenience (just reduce the cooking time for pre-cooked chicken).
Is it necessary to use both types of soup?
Using both soups creates a creamy, cheesy base, but you can experiment with different cream soups for variation.
Can I make this soup spicier?
Yes, you can add diced jalapenos, hot enchilada sauce, or a pinch of cayenne pepper for more heat.
What can I use instead of enchilada sauce?
You can use salsa for a chunkier texture or tomato sauce with Mexican spices for a similar flavor.
Can I add vegetables to this soup?
Yes, adding vegetables like bell peppers, corn, or black beans can create a more hearty soup.
How should I store leftover soup?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Freezing is possible, but the texture of the dairy-based soup may change upon thawing.
What can I serve with this soup?
Serve with a side of avocado slices, sour cream, or a lime wedge for added flavor.
nutrition data
319 calories, 19 grams fat, 13 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
more recipes like ground round mexican chicken tortilla soup
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GARDENBURGER
GOLDEN WOK'S ORANGE FLAVORED CHICKEN
GOLDEN CORRAL BREAD PUDDING
GOLDEN CORRAL'S SAUSAGE AND VEGGIES
GODFATHER'S CHICAGO-STYLE DEEP-DISH PIZZA
reviews & comments
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Guest Foodie REVIEW:
October 20, 2019Liked it but added some northern beans.
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slrsoup REVIEW:
September 30, 2019I found the soup okay, The Fiesta Nacho Cheese threw it off for me. I am not sure I would make it again unless I did a bit of experimenting.
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Kim January 28, 2019
Hi, are you all using red or green enchilada sauce? Thank you!
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CDKitchen Staff Reply:
Red.
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YTWO REVIEW:
August 27, 2014I'm guessing the real restaurant version doesn't use canned soups but this does taste close to what I remember (haven't eaten there in years and wasn't sure they were still around actually). I actually omitted most of the milk because I wanted it to be a chunkier soup.
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soup lover REVIEW:
January 19, 2009This soup is fantastic, very similar to ground round cheesy chicken tortilla soup. I like to sautee a bit of onions and diced green chiles, with the chicken when it is almost done. Then I slow cook the chicken with the sauces and have it for supper. Highly recommend this, my kids 8,5,and 2 are big fans.
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Spamolla REVIEW:
March 27, 2007I make this recipe ALL the time. It is incredibly easy and is just delicious. I have used different enchilada sauces and have found that "Old El Paso" works the best. I double the recipe and just use 1 large can of the enchilada sauce. Sometimes I'll add 2 cans of black beans for some added protein and color. Wonderful!
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wahl9039 REVIEW:
August 14, 2006loved it. unbelievely similar to ground round soup. we drive out of our way 40 miles just so i can have this soup- thanks. also loved by my 7 and 31/2 year old.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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