I made this...well pretty much followed the recipe. I had six chicken thighs and cooked those in six cups of water with some garlic. Then skinned and shredded them instead of using the ground beef. Cooled the chicken broth so I could remove the fat. Then pretty much proceeded with the recipe, except I also added a can of drained black beans and an 8 ounce package of shredded Mexican mix cheese. It was really good. But next time I make it I won't add the tortilla strips until it is served, because it makes a large batch and we found that the strips became a bit slimey after the soup was cooled and reheated.