Oaxacan Black Bean Soup - cooking recipe

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)

Preparation

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.