Spiced Black Bean Chicken Soup with Kale

Name: Spiced Black Bean Chicken Soup with Kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250 g cooked chicken; 400 g black beans, rinsed and drained; 175 g kale, thick stalks removed and leaves shredded; 400 g chopped tomatoes; 2 garlic cloves, crushed; 1 small bunch coriander, stalks chopped and leaves reserved; 1 lime, zested and cut into wedges; 600 ml chicken stock; 2 tbsp mild olive oil; 2 tsp ground cumin; 1 tsp chilli flakes; 50 g feta, crumbled; 4 toasted flour or corn tortillas

This spiced black bean chicken soup is hearty, bright, and ready in under 30 minutes. Tender kale, cumin, lime, and crumbled feta bring fresh flavor and texture to every warming bowl.

Servings4 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

cooked chicken
250 g
black beans, rinsed and drained
400 g
kale, thick stalks removed and leaves shredded
175 g
chopped tomatoes
400 g
garlic cloves, crushed
2
coriander, stalks chopped and leaves reserved
1 small bunch
lime, zested and cut into wedges
1
chicken stock
600 ml
mild olive oil
2 tbsp
ground cumin
2 tsp
chilli flakes
1 tsp
feta, crumbled
50 g
toasted flour or corn tortillas
4

Step-by-Step Instructions

Heat the olive oil in a large saucepan over medium heat. Add the garlic, chopped coriander stalks, and lime zest, then cook for about 2 minutes until fragrant. Stir in the ground cumin and chilli flakes and cook for 1 minute more. Add the chopped tomatoes, black beans, and chicken stock, then bring the soup to a boil. Lightly mash some of the beans against the bottom of the pan to thicken the broth while keeping plenty of texture.

Stir in the shredded kale and simmer for about 5 minutes, or until tender. Add the cooked chicken and heat gently until piping hot. Season with salt, black pepper, and the juice from half the lime. Ladle into bowls and finish with crumbled feta and coriander leaves. Serve with the remaining lime wedges and toasted tortillas on the side.

Chef's Tips

Use rotisserie chicken or leftover roast chicken for the quickest version. If the soup thickens as it sits, loosen it with a splash of stock or water before serving. Add the chicken near the end so it stays tender, and taste before adding salt because the stock and feta may already be salty. Store leftovers without the tortillas in an airtight container in the refrigerator for up to 3 days.