Chicken and Black Bean Soup
Chicken and Black Bean Soup



  • 2 tbsp olive oil
  • 2 crushed garlic cloves
  • Small bunch of coriander, stalks and leaves separated and chopped
  • 1 lime, zest only
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 400g tin of chopped tomatoes
  • 400g tin of black beans, drained
  • 600ml chicken stock
  • 180g kale, leaves shredded
  • 250g roast chicken, chopped into large chunks
  • 50g crumbled feta
  • Tortillas, to serve
  • Fry the onion, coriander stalks and lime zest in the oil for 2 mins, then stir in the cumin and chilli flakes and fry for 1 minute more. Tip in the stock, beans and tomatoes, bring to a good simmer and crush the beans against the bottom of the pan with a fork.
  • Stir in the kale and cook for 5 mins, then add the chicken and let it heat through. Season well, and serve in bowls with crumbled feta and coriander leaves scattered over the top.
15 mins
4 serving

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