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.

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 12  ounces black beans, picked over
• 6  cups water
• 1  stalk fennel, chopped
• 4 -6  ounces chorizo sausage, casing removed,chopped
• 1  onion, diced
•  salt, to taste
•  pepper
• 3  chipotle chiles in adobo, chopped
• 12  shrimp, peeled and deveined
• 1⁄2 cup  crumbled queso fresco or 1⁄2 cup cheddar cheese
• 1⁄3 cup  oil, to garnish (optional)
• 4 -6  corn tortillas, cut in strips,to garnish (optional)

Directions

1. place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
2. remove from heat and let it sit 1 hour, drain.
3. add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
4. add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
5. use an immersion blender to puree the soup, or do it in batches in a blender.
6. add the shrimp and cook for 3-4 minutes until done.
7. heat oil in a skillet.
8. add tortillas in batches, fry until crisp.
9. drain on paper towels.
10. serve the soup topped with tortilla strips and sprinkled with queso fresco.