Posted on November 17, 2015 by Jenny Cromack
Spicy Black Bean, Chicken and Kale Soup
Everyone loves soup when the weather is dreary, but often they are low in protein. Left over chicken is a great way to add to protein to dishes, so here is a yummy soup that is perfect for these winter lunches or a quick evening meal.
Kcal 293 Carbs 15g Protein 26g Fat 11g Sat 2g
Makes 4 portions
Ingredients
- 2 garlic cloves
- small bunch of coriander, finely chopped
- zest of lime, then cut the lime into wedges
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 400g can of chopped tomatoes
- 400g black beans, rinsed and drained
- 600ml chicken stock
- 175g kale, remove the thick stalks and chop the the leaves
- 250g left over roast chicken
- 50g feta cheese
- 2 tbsp olive oil
Method
- Add a little oil to the pan, add the garlic, coriander and lime zest and let cook for a couple of minutes until it starts to smell nice.
- Add the cumin and chilli flakes and continue to cook for 1 more minute.
- Pour in the tomatoes, beans and stock and bring to the boil, using a masher or wooden spoon crush the beans against the bottom of the pan this will make the soup a little thicker.
- Add the kale into the soup and let it simmer for 5 minutes so its nice and tender
- Add the strip of chicken and let it heat through. Add the lime for a bit of flavour
- Crumble the feta on top and serve.
Enjoy