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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Add chicken: Tear in 250g of leftover roast or ready-cooked chicken. Let it heat through completely, stirring occasionally to distribute the chicken evenly.
Season and finish: Season the soup to taste with salt, pepper, and the juice from half the lime. Stir well to combine all flavors.
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.
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