250gleftover chickenor you can poach a whole chicken and use across a couple of different dishes
50gfetacrumbled
6tortillastoasted
Instructions
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.
Nutrition
Nutrition Facts
Chicken, Black Bean and Kale Soup
Amount per Serving
Calories
575
% Daily Value*
Fat
25
g
38
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Cholesterol
63
mg
21
%
Sodium
896
mg
39
%
Potassium
1206
mg
34
%
Carbohydrates
59
g
20
%
Fiber
10
g
42
%
Sugar
9
g
10
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.