Is there a difference between taco soup and tortilla soup?

Thanks, guys. The recipe this morning did say it was thick almost like chili ... I promptly forgot that part. My tortilla soup has chicken, Rotel, veggies, black beans and corn, but it's thin and brothy, which is the way I like it.

Wow! I have totally learned something new today. Thanks, everyone!

ETA for craftedbys, here is how I make it. I've tweaked the recipe over the years and like to add lots of veggies.

 Chicken Tortilla Soup

Use 6-qt soup pot. All ingredients are approximations. Use what you have/what you like.

2 zucchini, diced
1 tsp crushed garlic
half an onion, chopped
half a green bell pepper, chopped
half a head of cabbage, sliced/chopped
chili powder or taco seasoning mix
1 can Rotel tomatoes
1/2 small can tomato paste
2 qts chicken stock
handful of frozen corn
1 can pinto or black beans, drained/rinsed
2 cups leftover cooked chicken
juice of one lemon
salt, seasoned salt, pepper

Toppings:
crushed tortilla chips
shredded cheese
sliced green onion
chopped cilantro

Sauté zucchini for a couple of minutes in a little oil. Sprinkle on chili powder and stir. Remove from pot and set aside.

Add garlic, onion, bell pepper, and cabbage to the pot and sauté for a couple of minutes. Stir in a bit more chili powder.

Add tomatoes, tomato paste, and chicken stock and bring to a boil. Simmer 20 minutes. Toss in corn and beans, and return to boil. Toss in chicken, lemon juice, and zucchini and return to boil. Adjust seasoning. Turn off heat, let sit covered a few minutes, and serve.

Top with cilantro, plus chips, cheese, and green onion if you like. Other possibilities: fresh lime wedge, sour cream, sliced olives, salsa, avocado.