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.
Raspberries have always been my favorite fruit. My Mother grew red and black raspberries on the farm. When we moved into our home in 1988 we, too, planted red raspberries in our yard. Very few raspberries make their way into the house, instead being consumed right there on the spot.
Through the years I’ve tasted several wonderful commercial raspberry salsas and it was time to make one from scratch. Several recipes call for tomatoes but I’m a raspberry purist and didn’t want to ruin the tart, tangy goodness of fresh raspberries.
The salsa was good with tortilla chips (I’m thinking a cinnamon chip would be great with it!) and as a side to fresh grilled salmon. The salsa would be wonderful with a grilled or broiled chicken breast as well.
Our summer bounty will fast come to a close so enjoy while you can! Also try the fresh peach or tomato salsas: