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)

Instructions

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.