Spiced black bean & chicken soup with kale
By Jane Hornby
Use up leftover roast or ready-cooked chicken in this healthy and warming South-American style soup, spiced up with cumin and chilli
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 293
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fat 11g
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saturates 2g
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carbs 15g
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sugars 3g
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fibre 6g
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protein 26g
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salt 1g
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 (see tip)
Tip
Tortilla trianglesWe like my tortillas slightly crisp and blistered. You can heat them in a dry frying pan until they puff up, or do it the lazy way: fold each tortilla into quarters, then pop into the toaster, pointy-end down. Toast for a little less time than normal bread.
Method
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.
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.
