Spiced Black Bean and Chicken Soup with Kale


I have been wanting to make this one for months now after I saw in in BBC Good Food magazine but never got round to it and always struggled to find the black beans! Then I found some in Morrisons. Gave it a go for tea tonight and it is going to become a staple mid week tea in this house I think! Really hearty and filling and would be a perfect tea on a Monday night after a Sunday chicken dinner.

Only takes about 10 – 15 minutes to make with very minimal fuss.


Serves 2 as a large meal but could do 4 with sides.

1 tbsp olive oil
2 large garlic cloves, crushed.
small bunch of Coriander stalks finely chopped and Leaves picked and left aside for garnish.
Zest of 1 lime
Juice of 1 lime
1 1/2 tsp Cumin powder
2 tsp Chilli flakes ( depending on how hot you want it – this will be quite mild.)
1 can of chopped tomatoes
1 can Black Beans – drained.
1 pint of Chicken stock
175g Chopped Kale ( a couple of large handfuls)
250g of shredded leftover roast chicken ( I used a packet of ready cooked chicken thighs and took the skin off.)
50g Crumbled Feta Cheese.
2 Toasted Tortillas.

Heat the oil in a large saucepan and add the garlic, chopped coriander stalks and lime zest and fry for 2 mins. Then stir in the cumin and chilli flakes and stir for another minute.

Add the tomatoes. black beans and chicken stock and bring to the boil. Squash some of the beans against the bottom of the pan to thicken the sauce.

Stir in the kale and simmer for 5 minutes, then throw in the chicken pieces and heat through.

Season with salt pepper and lime juice and serve in shallow bowls.

Sprinkle with crumbled feta and the coriander leaves.

lie each tortilla wrap in a small dry frying pan and warm on each side for about 1 minute until slightly crisp.

Next time I may add a dried chipotle chilli for a spicier and smokey taste.


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