Tortilla Soup

1 lb bacon

2 cloves garlic, finely chopped

1 large onion, diced

12 cups chicken broth

28 oz can diced tomatoes

4 carrots, diced

4 potatoes, diced

1 tbsp salt

1 tsp pepper

 In a skillet fry bacon until golden brown. Reserve drippings. Chop bacon slices to be used as a condiment for the soup. Use just enough of the bacon drippings to sauté the garlic and onion until soft. Transfer to a soup pot. Add all remaining ingredients. Bring to a boil and reduce heat. Simmer for about 30 minutes or until carrots and potatoes are tender.