Ingredients
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12 ounces black beans, picked over
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6 cups water
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1 stalk fennel, chopped
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4 -6 ounces chorizo sausage, casing removed,chopped
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1 onion, diced
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salt, to taste
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pepper
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12 shrimp, peeled and deveined
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1/2 cup crumbled queso fresco or 1/2 cup cheddar cheese
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1/3 cup oil, to garnish
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4 -6 corn tortillas, cut in strips,to garnish
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3 chipotle chiles in adobo, chopped
Instructions
- place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
- remove from heat and let it sit 1 hour, drain.
- add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
- add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
- use an immersion blender to puree the soup, or do it in batches in a blender.
- add the shrimp and cook for 3-4 minutes until done.
- heat oil in a skillet.
- add tortillas in batches, fry until crisp.
- drain on paper towels.
- serve the soup topped with tortilla strips and sprinkled with queso fresco.