Spiced Black Bean & Chicken Soup With Kale Recipe
Spiced Black Bean & Chicken Soup With Kale
Kitchen Science
4
10 minutes
15 minutes
293
Looking for a way to use up leftover roast or pre-cooked chicken? Look no further than this delectable Spiced Black Bean & Chicken Soup with Kale. Spiked with warming cumin and spicy chili, this hearty soup is the perfect dish to keep you energized and on track with your weight loss goals.
Whether you enjoy it as a warm lunch or a light dinner, this easy-to-make soup will become a new favorite in your kitchen!
Ingredients
- 2 tbsp Mild olive oil
- 2 Smashed large garlic cloves
- Small bunch of coriander stalks finely chopped, leaves picked
- 1 Lime, zested, and cut into wedges
- 2 tsp Cumin powder
- 1 tsp Chili flakes
- 400g Chopped tomatoes from a can
- 400g Washed and drained canned black beans
- 600ml Chicken broth
- 175g Kale, thick stalks removed and leaves shredded
- 250g Leftover roast or ready-cooked chicken
- 50g Crumbled feta cheese to serve
- To serve, toasted wheat and corn tortillas
Directions
In a large saucepan, heat the oil, add the garlic, coriander stalks, and lime zest, and cook for 2 minutes or until aromatic. Add the cumin and chili flakes, cook for another minute, then add the tomatoes, beans, and stock.
Bring to a boil, then mash the beans against the pan's bottom with a potato masher. It will thicken the soup a little.
- Stir the kale into the soup and cook for 5 minutes or until it is soft. Add the chicken and heat through. Season to taste with salt, pepper, and half of the lime juice, then serve in shallow bowls with the feta and a few coriander leaves placed on top.
- Serve the leftover lime wedges at the table alongside the toasted tortillas. The longer you keep the chicken in the pan, the thicker the soup will get, so add a touch of extra stock if you can't serve the soup right away.