Use up leftover roast or ready-cooked chicken in this healthy and warming soup, spiced with cumin and chilli
Prep:10 mins
Serves 4
2 tbsp mild olive oil2 fat garlic cloves, crushedsmall bunch coriander stalks finely chopped, leaves pickedzest 1 lime, then cut into wedges2 tsp ground cumin1 tsp chilli flakes400g can chopped tomatoes400g can black beans, rinsed and drained600ml chicken stock175g kale, thick stalks removed, leaves shredded250g leftover roast or ready-cooked chicken50g feta, crumbled, to serveflour & corn tortillas, toasted, to serve
STEP 1Heat 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.STEP 2Stir 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.
