Black Bean, Kale, and Chicken Soup
Black Bean, Kale, and Chicken Soup



  • 2 tbsp olive oil
  • 2 crushed garlic cloves
  • Small bunch of coriander, chopped
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 400g tin of chopped tomatoes
  • 400g tin of black beans, drained
  • 600ml chicken stock
  • 175g shredded kale
  • 250g leftover roast chicken
  • 50g feta, crumbled to serve
  • Heat the oil in a large saucepan, and gently fry the garlic and some coriander stalks for 2 mins. Stir in the chilli flakes and cumin, fry for another minute, then add the beans, stock, and tomatoes. Bring to the boil, and crush the beans with a fork or potato masher to thicken the soup.
  • Stir in the kale and simmer for 5 mins to wilt, then roughly chop the chicken and add it to the soup. Cook for a few mins, season to taste, then serve in bowls topped with feta and coriander.
15 mins
4 serving

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