Bean, Chicken and Kale Mexican Soup
Bean, Chicken and Kale Mexican Soup



  • 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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