Black Bean and Chicken Soup
Black Bean and Chicken Soup



  • 2 tbsp olive oil
  • 2 crushed garlic cloves
  • Small bunch of coriander, chopped
  • Zest of 1 lime
  • 2 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 400g tin of chopped tomatoes
  • 400g tin of black beans, drained
  • 600ml chicken stock
  • 175g kale, shredded
  • 250g leftover roast chicken, chopped
  • Heat up the oil in a large saucepan, and add the coriander stalks, lime zest, and garlic. Fry for 2 mins, then stir in the cumin and chilli, followed by the beans, tomatoes, and stock. Bring to the boil, crushing the beans in the pan with a potato masher to thicken the soup.
  • Stir the kale into the pan, simmer for 5 mins, then add the chicken chunks. Season to taste, and serve scattered with coriander and with flatbreads on the side.
15 mins
4 serving

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