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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	12	ounces		1160.0612	212.1449	73.4819	4.8308
water	6	cups		0.0	0.0	0.0	0.0
fennel	1		chopped	0.5619	0.1323	0.0225	0.0036
chorizo sausage	4 -6	ounces	chopped	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
salt				-	-	-	-
pepper				-	-	-	-
chipotle chile adobo	3		chopped	-	-	-	-
shrimp	12		peeled deveined	4624.0105	0.0	1093.4425	27.7441
queso fresco	1/2	cup	crumbled	182.39	1.8178	11.0349	14.5302
oil	1/3	cup		598.6	0.0	0.1913	67.97800000000001
corn tortilla	4 -6		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.