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Spiced Black Bean and Chicken Soup with Kale

Wholesome and hearty, this recipe is simple to make and has plenty of pep from store cupboard spices. Although 1 tsp. of red chili flakes is called for, we were a bit hesitant to use such a large amount, and a good thing our hesitancy was too: we used ½ tsp. and found the result plenty spicy. Customize the heat to your liking and enjoy this easy, healthy, and delicious soup!

Spiced Black Bean and Chicken Soup with Kale

2 tbs. olive oil
2 fat garlic cloves, crushed
small bunch cilantro, stalks finely chopped, leaves picked
zest of 1 lime, juice of ½, other ½ cut into wedges
2 tsp. ground cumin
½-1 tsp. red chili flakes
14 oz. tin chopped tomatoes
14 oz. tin black beans, drained and rinsed
2½ cups chicken stock
6 oz. kale, thick stalks removed and leaves shredded (3 cups)
9 oz. cooked chicken, shredded (generous 2 cups)
feta cheese and tortilla chips, to serve

Heat the oil in a large saucepan, add the garlic, cilantro stalks, and lime zest. Cook for 2 minutes until fragrant. Add the cumin and chili flakes, then cook for 1 minute longer. Tip in the tomatoes, beans, and stock. Bring to a boil, then crush the beans against the bottom of the pan with a potato masher to thicken the soup.

Stir in the kale and simmer for 5 minutes, or until tender. Stir in the chicken and cook until heated through. Season to taste with salt and pepper and add the juice of ½ lime. Serve in large bowls scattered with feta cheese and the cilantro leaves. Offer the tortilla chips and lime wedges alongside.


One Comment Post a comment
  1. Jinny #

    This makes for a very satisfying meal. I agree that a 1/2 teaspoon of red chili flakes is just right. There’s a lot of flavor and nutrition in this dish. We love it!

    May 11, 2015

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