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