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