2 tbsp mild olive oil
2 fat garlic cloves, crushed
1 small bunch coriander, stalks finely chopped, leaves picked
zest 1 lime, then cut into wedges
2 tsp ground cumin
1 tsp chilli flakes
400 g can chopped tomatoes
400 g can black beans, rinsed and drained
600 ml chicken stock
175 g thick kale, stalks removed, leaves shredded
250 g leftover roast or ready-cooked chicken
50 g feta cheese crumbled, to serve
Flour and corn tortillas, toasted, to serve (see tip below)
- 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.
- 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.