Ground Round Chicken Tortilla Soup
Ground Round Grill and Bar was a family dinner staple in the 1970s and 80s, and its chicken tortilla soup is still the dish regulars ask about most. This copycat blends nacho cheese soup, cream of chicken soup, and enchilada sauce with chicken for a spicy, cheesy soup ready in about 20 minutes. It relies on canned shortcuts instead of a long simmer, so the bold Tex-Mex flavor comes together with almost no hands-on cooking. Top it with crushed tortilla chips and cheese for a quick weeknight dinner or a make-ahead lunch that reheats well all week.
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Ground Round Grill and Bar was one of the pioneers of casual sit-down dining in the 1970s and 80s, with a menu built around approachable comfort food. Competition from newer chains eventually shrank the company from over 200 locations to just a handful today, but dishes like this chicken tortilla soup are still remembered fondly by regulars.
This copycat leans on a handful of canned shortcuts (Fiesta Spicy Nacho Cheese Soup, cream of chicken soup, and enchilada sauce) to recreate that same cheesy, spicy flavor without a long ingredient list or a long simmer.
Why this recipe works
The combination of nacho cheese soup and enchilada sauce does the flavor work that would otherwise take a long simmer with fresh chiles and aromatics, so the soup tastes built-up without requiring much active cooking. Cubing and searing the chicken separately before it goes into the pot keeps the pieces from turning stringy, as they can when raw chicken simmers directly in a thick, cheese-based soup. Because the whole dish comes together in about 20 minutes and reheats well, it works equally well as a fast weeknight dinner or a soup you portion out for lunches during the week.
Ingredients
- Boneless, skinless chicken breast – Provides a hearty protein base for the soup.
- Campbell’s Fiesta Spicy Nacho Cheese Soup – Delivers the soup’s signature cheesy, spiced flavor in one step.
- Cream of chicken soup – Adds body and rounds out the richness without a separate roux.
- Milk – Thins the soup to a pourable, spoonable consistency.
- Enchilada sauce – Contributes the tangy, chile-forward flavor that makes this taste distinctly Tex-Mex.
- Tortilla chips – Crushed for a crunchy, corn-flavored topping.
- Shredded cheddar cheese – Melts over the top for a final layer of richness and color.
It’s easy to substitute your favorite cheese for cheddar if you desire. Some top options include Mexican cheese blends, Monterey or pepper jack, or even fresher cheese like crumbled cotija.
How to make Ground Round chicken tortilla soup
Even the most inexperienced cooks will find that whipping up a batch of spicy chicken tortilla soup is well within their abilities.
- Cube the chicken breast and season if desired.
- Add the chicken, soup, milk, and enchilada sauce to a saucepan or Dutch oven.
- Bring to a boil over medium-high heat, stirring constantly to avoid burning.
- Reduce the heat to low and simmer, then serve immediately. Or pour it into a slow cooker set on low to keep it warm.
Toppings for your soup
One of the best parts of this simple recipe is how easy it is to customize to your desired taste. Start with shredded cheese and crumbled tortilla chips or tortilla strips, which provide both flavor and texture to your soup.
Beyond these standbys, consider your favorite flavors:
- Some enjoy chopped fresh cilantro for a herby boost, while others prefer the sharpness of diced red onion.
- A dollop of sour cream will add creaminess to the soup.
- Pickled or fresh jalapeños or green chilies are ideal for those who prefer a bit more heat.
- On the flip side, a slice of avocado or a scoop of sour cream can mellow out the soup.
- Don’t forget a slice of lime for an acidic boost that adds flavor and cuts through the dish’s richness.
What to serve with copycat Ground Round chicken tortilla soup
No matter what you’re craving, it’s relatively easy to find a side to pair with this soup. Along with extra chips, traditional tortillas and cornbread are also tasty choices.
For a veggie-focused addition, a simple green salad provides a healthy contrast, while a Mexican street corn salad complements the bold flavors of the main course. Other options include black beans, pinto beans, plantains, or rice.
Storing and reheating instructions
- Refrigerator Storage: Store in an airtight container for up to 3 to 4 days. Let the soup cool to room temperature before refrigerating.
- Reheating Method: Reheat on the stovetop over medium heat until warmed through, or microwave in short bursts, stirring between each one. Add a splash of milk if the soup has thickened in the fridge.
- Freezer Storage: Recommended for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Favorite Soup Recipes
- Beef Tortilla Soup
- Bistro French Onion Soup
- Cheddar Cheese Soup
- Chicken Enchilada Soup
- Chicken Gnocchi Soup
- Cowboy Soup
- Dixie Stampede Soup
- Panera Tomato Soup
- She Crab Soup
- Taco Soup
Popular Mexican dishes in a bowl
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Ground Round Mexican Chicken Tortilla Soup
Ingredients
- 1 pound boneless skinless chicken breast cubed
- 1 can Campbell’s Fiesta Spicy Nacho Cheese Soup
- 1 can cream of chicken soup
- 1/2 cup milk
- 16 ounces enchilada sauce
- 4 ounces tortilla chips crushed
- 1 cup shredded cheddar cheese
Instructions
- Sauté the cubed chicken breast in a skillet over medium-high heat until cooked through. Set aside.
- Combine the Campbell’s Fiesta Spicy Nacho Cheese Soup, cream of chicken soup, milk, and enchilada sauce in a saucepan. Bring to a boil over low heat, stirring constantly to prevent scorching.
- Serve topped with crushed tortilla chips and shredded cheddar cheese.
Is it the bigger can of enchilada sauce or the smaller?
Smaller 10 oz, according to another similar recipe. I had the same question.
I worked at several Ground Rounds for over 10 years. The secret soup recipe is : DEFROST THE BIG FROZEN PLASTIC BAG OF CAMPBELLS CHICKEN TORTILLA SOUP. HEAT IT, THEN THROUGH SOME TORTILLA STRIPS AND CILANTRO ON IT….Save yourself the trouble of cooking it. Just go buy a can of Campbells Soup.
Lmao, hilarious!
no beans onions, tomatoes, or avocado?? wha?
I LOVE this soup from the Ground Round! We have it several times in the winter. I was so happy when I found the recipe online about a year ago. Now we have it several times a year. It is great in the crock pot! I wish there was tortilla strips sold in the stores.
Do you se the larger can or smaller can of enchilada sauce? Thanks!
There are, check by where they sell salad croutons. They sell seasoned tortilla strips for salads that we use in this soup