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