Savory Oaxacan Black Bean and Shrimp Soup
This delicious recipe for Oaxacan Black Bean and Shrimp Soup is a hearty dish inspired by Rick Bayless's Mexican Kitchen cookbook. It features a unique blend of black beans and shrimp without relying on additional spices, allowing the natural flavors of the ingredients to shine. The combination of chorizo sausage, fennel, and chipotle chiles adds depth, while queso fresco lends a creamy finish. This soup is perfect for warming up on cool evenings and tastes even better the next day, making it a fantastic make-ahead option for gatherings or family meals.
N/A
Servings
200
Calories
12
Ingredients
Ingredients
black beans
12 ounces (picked over and rinsed)
water
6 cups (for soaking and additional water for cooking)
fennel
1 stalk (chopped)
chorizo sausage
4-6 ounces (casing removed and chopped)
onion
1 (diced)
salt
to taste
pepper
to taste
chipotle chiles in adobo
3 (chopped)
shrimp
12 (peeled and deveined)
queso fresco or cheddar cheese
1/2 cup (crumbled (or shredded for cheddar))
oil
1/3 cup (for frying tortilla strips (optional))
corn tortillas
4-6 (cut into strips (for garnish, optional))
Instructions
1
Rinse the black beans thoroughly and place them in a 4-quart pot. Cover with 6 cups of water and bring to a boil.
2
Remove from heat and allow the beans to soak for 1 hour. After soaking, drain the beans.
3
Return the drained beans to the pot, adding 6 cups of fresh water. Bring the mixture to a boil, then reduce to a gentle simmer.
4
Stir in the chorizo, chopped fennel, diced onion, and chipotle chiles. Partially cover the pot and let it simmer for 1.5 to 2 hours, until the beans are tender.
5
Using an immersion blender, carefully puree the soup until it reaches your desired consistency. If you prefer a smoother texture, you can blend it in batches using a regular blender.
6
Once the soup is blended, add the peeled and deveined shrimp. Cook for an additional 3 to 4 minutes, or until the shrimp are pink and cooked through.
7
While the soup simmers, heat oil in a skillet over medium-high heat. Add the corn tortilla strips in batches, frying until they are golden and crispy. Drain them on paper towels.
8
To serve, ladle the soup into bowls, top with crispy tortilla strips, and sprinkle with crumbled queso fresco.
Nutrition Information
7g
Fat
25g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Oaxacan Black Bean and Shrimp Soup?
It is a hearty soup inspired by Rick Bayless's Mexican Kitchen cookbook, featuring black beans, shrimp, chorizo, and chipotle chiles.
How long should I soak the black beans?
The recipe recommends soaking the beans for 1 hour after bringing them to a boil and then removing them from heat.
How many cups of water are needed for this recipe?
You need a total of 12 cups of water: 6 cups for the initial soaking and another 6 cups of fresh water for the cooking process.
What are the main flavor-adding ingredients besides beans and shrimp?
The flavor is enhanced by chorizo sausage, chopped fennel, diced onion, and chipotle chiles in adobo.
Is this soup spicy?
The soup contains three chopped chipotle chiles in adobo, which provide a smoky heat, though the creaminess of the queso fresco helps balance it.
How long do the beans take to cook until tender?
Once the fresh water and seasonings are added, the beans should simmer for 1.5 to 2 hours.
When should I blend the soup?
You should puree the soup using an immersion blender or regular blender once the beans are tender but before adding the shrimp.
Can I use a regular blender if I don't have an immersion blender?
Yes, you can blend the soup in batches using a regular blender to reach your desired consistency.
At what point do I add the shrimp?
Add the peeled and deveined shrimp after the soup has been pureed.
How long does it take to cook the shrimp in the soup?
The shrimp only need about 3 to 4 minutes of cooking time until they turn pink.
What kind of toppings are recommended for this Oaxacan soup?
The soup is traditionally served with crispy corn tortilla strips and crumbled queso fresco.
How do I make the crispy tortilla strips?
Cut 4-6 corn tortillas into strips and fry them in 1/3 cup of oil over medium-high heat until golden and crispy.
Can I use a different cheese if I cannot find queso fresco?
Yes, shredded cheddar cheese is a suitable alternative to crumbled queso fresco.
Is this soup a good make-ahead option?
Yes, this soup is described as tasting even better the next day, making it perfect for preparing in advance.
What is the calorie count for a serving of this soup?
Each serving contains approximately 200 calories.
How much protein is in one serving?
There are 13 grams of protein per serving.
What is the fat content of the recipe?
One serving of this soup contains about 7 grams of fat.
How many carbohydrates are in this soup?
There are 25 grams of carbohydrates per serving.
Do I need to peel the fennel?
The recipe calls for one stalk of fennel to be chopped; peeling is not specified.
How many shrimp are used in this recipe?
The recipe uses 12 shrimp that have been peeled and deveined.
What is the weight of the black beans needed?
You will need 12 ounces of black beans, picked over and rinsed.
What is the preparation for the chorizo?
The chorizo casing should be removed and the meat should be chopped before adding it to the pot.
Does this recipe use additional dried spices like cumin or chili powder?
No, it relies on the natural flavors of the ingredients like chorizo and chipotle without adding extra spices.
How much chorizo is required?
The recipe calls for 4-6 ounces of chorizo sausage.
How many corn tortillas are used for the garnish?
The recipe suggests using 4 to 6 corn tortillas.
Is the onion diced or sliced?
One onion should be diced for this recipe.
What size pot is recommended for cooking the soup?
A 4-quart pot is the recommended size for this recipe.
Should the beans be drained after soaking?
Yes, after soaking for 1 hour, you should drain the beans before adding fresh water for cooking.
How many chipotle chiles are used?
The recipe uses 3 chopped chipotle chiles in adobo.
Is salt and pepper included in the ingredients?
Yes, salt and pepper are added to taste during the cooking process.