Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.26 Kcal (2304 kJ) | ||
| Calories from fat | 232.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.86g | 40% | |
|---|---|---|---|
| Cholesterol | 31.13mg | 10% | |
| Sodium | 746.33mg | 31% | |
| Potassium | 1154.77mg | 25% | |
| Total Carbs | 61.69g | 21% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 14.09g | 56% | |
| Protein | 20.71g | 41% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 4.8mg | 26% | |
| Calcium | 210.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 118.77 Kcal (497 kJ) | ||
| Calories from fat | 50.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 40% | |
|---|---|---|---|
| Cholesterol | 6.72mg | 10% | |
| Sodium | 161.08mg | 31% | |
| Potassium | 249.24mg | 25% | |
| Total Carbs | 13.32g | 21% | |
| Sugars | 0.64g | 12% | |
| Dietary Fiber | 3.04g | 56% | |
| Protein | 4.47g | 41% | |
| Vitamin C | 1.6mg | 13% | |
| Iron | 1mg | 26% | |
| Calcium | 45.3mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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