- 2 tbsp mild olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 fat garlic cloves, crushed
- small bunch coriander stalks finely chopped, leaves picked
- zest 1 lime, then cut into wedges
The same shape, but smaller than…
- 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
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 250g leftover roast or ready-cooked chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 50g feta, crumbled, to serve
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- flour & corn tortillas, toasted, to serve (see tip)
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, 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, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can’t serve the soup straight away.
We like my tortillas slightly crisp and blistered. You can heat them in a dry frying pan until they puff up, or do it the lazy way: fold each tortilla into quarters, then pop into the toaster, pointy-end down. Toast for a little less time than normal bread.