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Oaxacan Black Bean Soup

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“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.”
3hrs 30mins

Ingredients Nutrition


  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.

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