Spiced black bean & chicken soup with kale

• mild olive oil↗2 tbsp tbsp
• fat garlic cloves↗2

  crushed

• coriandersmall bunch

  stalks finely chopped, leaves picked

• lime↗zest 1

  zest 1 then cut into wedges

• ground cumin↗2 tsp tsp
• chilli flakes↗1 tsp tsp
• can chopped tomatoes400g g
• can black beans↗400g g

  rinsed and drained

• chicken stock↗600ml ml
• kale↗175g g

  thick stalks removed, leaves shredded

• leftover roast or ready-cooked chicken250g g
• feta↗50g g

  crumbled, to serve

• flour & corn tortillas

  toasted, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.

2. 2

   Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can’t serve the soup straight away.