Spiced Black Bean & Chicken Soup with Kale Recipe

Introduction

This spiced black bean and chicken soup with kale is a comforting and flavorful dish perfect for cooler days. Packed with hearty ingredients and a touch of heat, it’s easy to prepare and makes a satisfying weeknight meal.

Ingredients

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

Instructions

1. Step 1: Heat the olive oil in a large saucepan over medium heat. Add the crushed garlic, chopped coriander stalks, and lime zest. Fry for 2 minutes until fragrant.
2. Step 2: Stir in the ground cumin and chilli flakes, frying for 1 more minute to release their aroma.
3. Step 3: Add the chopped tomatoes, black beans, and chicken stock to the pan. Bring the mixture to a boil.
4. Step 4: Using a potato masher, gently crush some of the black beans against the bottom of the pan to thicken the soup slightly.
5. Step 5: Stir the shredded kale into the soup and simmer for 5 minutes, or until the kale is tender.
6. Step 6: Tear in the cooked chicken and let it heat through in the soup.
7. Step 7: Season with salt, pepper, and juice from half the lime. Serve the soup in shallow bowls, topped with crumbled feta and fresh coriander leaves.
8. Step 8: Offer the remaining lime wedges on the side along with toasted flour and corn tortillas.

Tips & Variations

• For crispy tortilla triangles, fold each tortilla into quarters and toast them pointy-end down in a toaster for a shorter time than bread. Alternatively, heat tortillas in a dry frying pan until they puff and blister.
• Use leftover chicken or cooked rotisserie chicken to save time while still getting plenty of flavor.
• Add a splash of extra chicken stock if the soup thickens too much before serving.
• Substitute kale with spinach or Swiss chard for a different leafy green texture.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the consistency if it has thickened. The soup’s flavors often deepen after a day, making it even more delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned black beans?

Yes, but you’ll need to soak and cook dried black beans in advance. This takes longer, so plan accordingly. Using canned beans is quicker and works perfectly for this recipe.

What can I substitute for kale?

You can replace kale with other sturdy greens like spinach or Swiss chard. Add them later in the cooking process as they cook faster than kale.

Spiced Black Bean & Chicken Soup with Kale Recipe

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★★★★★

4.8 from 53 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Spiced Black Bean & Chicken Soup with Kale is a hearty and flavorful dish combining tender shredded chicken, nutritious kale, and protein-packed black beans in a mildly spiced tomato broth. Enhanced with fragrant garlic, coriander, cumin, and a hint of chili flakes, it’s both comforting and wholesome. Served with crumbled feta and warm toasted tortillas, this soup makes a perfect cozy meal for any day.

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Ingredients

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Soup Base

• 2 tbsp mild olive oil
• 2 fat garlic cloves, crushed
• small bunch coriander stalks, finely chopped, leaves picked
• zest of 1 lime, then cut into wedges
• 2 tsp ground cumin
• 1 tsp chilli flakes
• 400g can chopped tomatoes
• 400g can black beans, rinsed and drained
• 600ml chicken stock
• 175g kale, thick stalks removed, leaves shredded
• 250g leftover roast or ready-cooked chicken

Toppings & Sides

• 50g feta, crumbled, to serve
• flour & corn tortillas, toasted, to serve

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Instructions

1. Heat oil and aromatics: In a large saucepan, heat 2 tablespoons of mild olive oil over medium heat. Add the crushed garlic, chopped coriander stalks, and lime zest. Fry for 2 minutes until fragrant, releasing their aromas into the oil.
2. Add spices: Stir in 2 teaspoons of ground cumin and 1 teaspoon of chili flakes. Fry for an additional minute to toast the spices and enhance their flavor.
3. Add liquids and beans: Pour in the 400g can of chopped tomatoes, rinsed and drained black beans, and 600ml of chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Thicken the soup: Use a potato masher to gently crush the black beans against the bottom of the saucepan a few times. This helps thicken the soup and create a creamier texture.
5. Add kale: Stir the shredded kale leaves into the soup. Allow it to simmer for about 5 minutes or until the kale is tender but still vibrant green.
6. Add chicken: Tear in 250g of leftover roast or ready-cooked chicken. Let it heat through completely, stirring occasionally to distribute the chicken evenly.
7. Season and finish: Season the soup to taste with salt, pepper, and the juice from half the lime. Stir well to combine all flavors.
8. Serve: Ladle the soup into shallow bowls. Scatter crumbled feta and a few coriander leaves on top for garnish. Serve with remaining lime wedges and toasted flour or corn tortillas on the side.
9. Optional serving tip: If not serving immediately, add a splash more chicken stock to prevent the soup from becoming too thick as it sits.

Notes

• For crisp tortillas, heat them in a dry frying pan until slightly blistered or fold into quarters and toast in a toaster for a quick alternative.
• Leftover cooked chicken works perfectly in this soup, making it an easy meal for using up leftovers.
• The soup can be thickened or thinned by adjusting the amount of stock added, depending on your preference.
• Adjust the chili flakes quantity to make the soup milder or spicier to suit your taste.
• Fresh coriander leaves add a bright herbaceous flavor as a garnish; omit if sensitive to coriander.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired

Keywords: spiced black bean soup, chicken soup, kale soup, healthy soup, Mexican soup, leftover chicken recipe