Oaxacan Black Bean Soup

---

This recipe is from rick bayless mexican kitchen cookbook. It's a bit different as it uses no additional spices and contains shrimp. It tastes even better the second day.

---

Steps

---

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.

---

Ingredients

---

black beans, water, fennel, chorizo sausage, onion, salt, pepper, chipotle chiles in adobo, shrimp, queso fresco, oil, corn tortillas