San Antonio Marriott Riverwalk Tortilla Soup

Yield: 4 to 6 servings

Ingredients

• 4 to 6 slices uncooked bacon, diced to make 1/2 cup
• 1/2 cup diced tomatoes
• 1/2 cup diced yellow onion
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground cumin
• 3 cups beef stock
• 3 cups chicken stock
• 2 or 3 corn tortillas, cut into thin strips and fried until crisp
• 1/2 to 3/4 cup shredded Monterey Jack cheese
• 1/4 to 1/2 cup guacamole

Instructions

1. Sauté bacon until lightly browned. Drain off excess grease. Add tomatoes and onions; cook until onions are tender. Add cilantro, white pepper and cumin; mix well.
2. Meanwhile, combine beef and chicken stocks and bring to a boil. Add bacon mixture to stock; reduce heat and simmer for 10 minutes.
3. Line bottoms of serving bowls with tortilla strips. Add soup, then top each serving with a sprinkling of cheese (about 2 tablespoons) and some guacamole (about 1 tablespoon).
4. Serve immediately.

Attribution

Chef Mark Copabianco, executive chef, San Antonio Marriott Riverwalk, San Antonio, Texas