Ingredients
- 2 tablespoons olive oil (mild)
- 2 garlic cloves (fat cloves, minced)
- Coriander (1 small bunch, stalks finely chopped and leaves picked)
- 1 lime (zested and then cut into wedges)
- 2 teaspoons ground cumin
- 1 teaspoon chilli flakes
- 1 can (400 grams) chopped tomatoes
- 1 can (400 gram) black beans (rinsed and drained)
- 600 ml chicken stock
- 175 grams kale (thick kale, stalks removed and leaves shredded)
- 250 grams cooked roast beef (leftover roast or ready-cooked chicken)
- TO SERVE
- 50 grams feta cheese (crumbled to serve)
- Flour or corn tortillas, toasted to serve
How to Make
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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).
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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.
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Step 3: Serve the remaining lime in wedges for the table, with the toasted tortillas on the side.
We hope you enjoy this recipe!
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