August 12, 2018
Soups/Stews, Beans, Black Beans,
Dairy, Cheese, Feta, Vegetables, Kale, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Winter, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Canned Tomatoes, Cooked Chicken or Beef, Cooked Chicken more
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"From our Saturday newspaper The West Australian. Times are estimated."
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).
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.
Serve the remaining lime in wedges for the table, with the toasted tortillas on the side.
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