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San Antonio Marriott Riverwalk Tortilla Soup



  • 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


  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.

Yield: 4 to 6 servings

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

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