Oaxacan Black Bean Soup

• 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)

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.

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

Taken from www.food.com/recipe/oaxacan-black-bean-soup-111202 (may not work)