Rick Bayless's Black Bean Soup Recipe | Cook the Book

Ingredients (11)

• 3/4 pound (1 1/2 cups) dried black beans, picked over
• 12 cups water
• 6 ounces (about 1 link) Mexican-style chorizo, casing removed and crumbled
• 1 stalk fennel, chopped
• 1 medium onion, chopped
• 3 chipotle chiles in adobo, chopped
• 4 teaspoons salt, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 12 medium shrimp, peeled and deveined if necessary
• 5 corn tostadas, broken up or a handful of corn tortilla chips
• 1/2 cup crumbled queso fresco or cheddar cheese