Bean, Chicken and Kale Mexican Soup

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Bean, Chicken and Kale Mexican Soup

Bean, Chicken and Kale Mexican Soup

Ingredients
Method

Ingredients

Method

2 tbsp olive oil
2 crushed garlic cloves
Small bunch of coriander, stalks chopped and leaves picked
1 lime, zest only
2 tsp ground cumin
1 tsp dried chilli flakes
400g tin of chopped tomatoes
400g tin of black beans, drained
600ml chicken stock
175g shredded kale
250g roast chicken thigh meat, cooked

Heat the oil in a saucepan and fry the garlic, lime zest and coriander stalks for 2 mins. Stir in the chilli and cumin, fry for a minute more, then tip in the beans, tomatoes and stock. Simmer and crush the beans with a potato masher, then stir in the kale and tear in the cooked chicken thighs. Season well, then serve scattered with coriander leaves.

20 mins

4 serving

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