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