Name: Spiced black bean & chicken soup with kale
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp mild olive oil -; 2 fat garlic cloves , crushed -; small bunch coriander stalks finely chopped, leaves picked -; zest 1 lime , then cut into wedges -; 2 tsp ground cumin -; 1 tsp chilli flakes -; 400g can chopped tomatoes -; 400g can black beans , rinsed and drained -; 600ml chicken stock -; 175g kale , thick stalks removed, leaves shredded -; 250g leftover roast or ready-cooked chicken -; 50g feta , crumbled, to serve -; flour & corn tortillas , toasted, to serve -

Spiced black bean & chicken soup with kale

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spiced black bean & chicken soup with kale

1. 2 tbsp mild olive oil -

2. 2 fat garlic cloves , crushed -

3. small bunch coriander stalks finely chopped, leaves picked -

4. zest 1 lime , then cut into wedges -

5. 2 tsp ground cumin -

6. 1 tsp chilli flakes -

7. 400g can chopped tomatoes -

8. 400g can black beans , rinsed and drained -

9. 600ml chicken stock -

10. 175g kale , thick stalks removed, leaves shredded -

11. 250g leftover roast or ready-cooked chicken -

12. 50g feta , crumbled, to serve -

13. flour & corn tortillas , toasted, to serve -

How to cook deliciously - Spiced black bean & chicken soup with kale

1. Stage

Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.

2. Stage

Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can’t serve the soup straight away.