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San Antonio Marriott Riverwalk Tortilla Soup




  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.

Makes 4 to 6 servings.

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


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