Sopa de la Casa is a recipe I discovered in the early 1980s. It reminded me of the scrumptious tortilla soup that I first enjoyed at Tijuana Tilly’s, in Tijuana, Mexico. Sopa de la Casa was a regular on my table before my daughters were born and it was time to revisit this easy, delicous recipe. It was just as I remembered!
Sopa de la Casa
- 8 slices bacon, diced
- 1 1/4 c. finely chopped onion
- 1 1/4 c. finely chopped celery
- 2 green peppers, finely chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz. each) chicken broth
- 1 can (31 oz.) refried beans
- 1/2 t. pepper
- 2 T. chili powder
- In a soup pot, cook bacon until crisp. Move cooked bacon to a separate bowl. Drain half of the bacon drippings. Add onion, celery, green pepper and garlic. Cook until tender.
- Blend in chicken broth, cooked bacon, refried beans, pepper and chili powder. Bring to boil. Remove from heat.
- Garnish with tortilla chips and shredded Monterey Jack cheese.