Pickle Soup

This is a basic recipe for black bean soup, with the addition of diced dill pickles. I don't know when or why I first made it this way, but it is an absolute go-to year-round and I make it every couple of weeks in the winter. Use whatever salsa you like as long as it's a savory flavor profile. You can use pre-made salad-style tortilla strips, but I find homemade ones to be thicker & therefore crunchier. 

Ingredients: 

• 3 15-oz cans black beans, drained and rinsed
• 4 cups chicken stock
• 4 cups water, plus more if necessary to maintain desired thickness
• 1 14-16 oz jar salsa, any savory flavor or heat level
• 2 medium flour or corn tortillas, cut into thin strips
• 1 tbsp spices (cumin, garlic powder, chili powder, etc. I like 1 tsp of each of those.)
• 1/2 lb ham, diced
• 3-4 whole dill pickles, finely diced (about 3/4 cup)
• Juice of 1 large lime

Accompaniments and garnishes: 

• Hot cooked rice
• Shredded cheese, such as Cheddar, Monterey Jack, or cotija
• Cilantro

Directions: 

1. Preheat oven to 350. In a large pot, combine black beans, chicken stock, water, and salsa. Place 4 cups of the mixture in a blender or foot processor and blend until smooth, then return to pot. Bring soup to boil, then reduce heat and simmer for 15 minutes. 

2. While the soup simmers, place tortilla strips in a single layer on a baking sheet and spray with cooking spray. Sprinkle with the spice mixture. Place baking sheet in preheated oven and bake for 10 minutes or until crisp, turning once or twice. Remove and let cool. 

3. Add diced ham and diced pickles to soup and mix well. Simmer for another 5 minutes. Remove from heat and add lime juice. If using rice, add 1/2 cup cooked rice to individual bowls. Add soup. Sprinkle with tortilla strips, and cheese and/or cilantro if using. Refrigerate any leftovers promptly.