Inspired by the classic Mexican soup, this dish is a double whammy. Not only is it a good way to use of leftover chicken (although we often poach a chicken specifically to use in dishes like this), it’s such a healthy dinner and so full of flavour. The black beans create a fantastic background note, as well as naturally thickening the soup, and the spices and lemon give it a great tang. Use a low sodium stock cube if using leftovers and this dish.
Chicken, Black Bean and Kale Soup
- 2 tbsp olive oil
- 4 cloves garlic crushed and peeled
- 5 spring onions roughly chopped
- 1 bunch coriander stalks chopped, leaves picked
- 1 lemon zest and juice
- 1 tbsp cumin seeds ground
- 1 tsp chilli flakes
- 1 can chopped tomatoes 400g
- 1 can black beans 400g, drained
- 600 ml chicken stock
- 175 g kale leaves shredded
- 150 g savoy cabbage shredded
- 250 g leftover chicken or you can poach a whole chicken and use across a couple of different dishes
- 50 g feta crumbled
- 6 tortillas toasted
- Heat the oil in a large saucepan, add the garlic, the spring onions, the coriander stalks and the lemon zest. Fry for a couple of minutes until the smells are released, then add the cumin and chili flakes for a further minute.
- Add the black beans, and crush lightly with a potato masher, then add the tomatoes and the stock. Bring to a simmer.
- Stir in the savoy and kale, then simmer until tender. Add the chicken, either roughly torn or chopped and let it heat through well. Season with salt and pepper, then add the lemon juice.
- Serve in large bowls with scattered feta cheese and the toasted tortillas.