Spiced Black Bean & Chicken Soup With Kale

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our Saturday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (497 g)
  • Calories 675.3
  • Total Fat - 17.8 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 76.6 mg
  • Sodium - 372.3 mg
  • Total Carbohydrate - 78.5 g
  • Dietary Fiber - 17.3 g
  • Sugars - 7.6 g
  • Protein - 53.7 g
  • Calcium - 344.6 mg
  • Iron - 9 mg
  • Vitamin C - 72 mg
  • Thiamin - 1.1 mg

Step 1

Heat the oil in a large saucepan and ad the garlic, coriander stalks and lime zest, then fry for 2 minutes until fragrant and then stir in the cumin and chili flakes and fry for 1 minutes more, then tip in the tomatoes, beans and stock and bring the boil and 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 2

Stir the kale into the soup and simmer for 5 minutes or until tender and then tear in the chicken and let it heat through and season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the fetta and a few coriander leaves.

Step 3

Serve the remaining lime in wedges for the table, with the toasted tortillas on the side.

Tips & Variations


No special items needed.

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