Chicken and Black Bean Soup

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Chicken and Black Bean Soup

Chicken and Black Bean Soup

Ingredients
Method

Ingredients

Method

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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