04-09-2005, 05:46 PM
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
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.
Meanwhile, combine beef and chicken stocks and bring to a boil. Add bacon mixture to stock; reduce heat and simmer for 10 minutes.
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). Serve immediately.
Makes 4 to 6 servings.
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
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.
Meanwhile, combine beef and chicken stocks and bring to a boil. Add bacon mixture to stock; reduce heat and simmer for 10 minutes.
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). Serve immediately.
Makes 4 to 6 servings.