Spiced black bean & chicken soup with kale

Spiced black bean & chicken soup with kale

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(39 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Use up leftover roast or ready-cooked chicken in this healthy and warming South-American style soup, spiced up with cumin and chilli

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal293
  • fat11g
  • saturates2g
  • carbs15g
  • sugars3g
  • fibre6g
  • protein26g
  • salt1g
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  • 2 tbsp mild olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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…


  1. 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.

  2. 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.

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Comments, questions and tips

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14th Dec, 2019
Really warming, tasty and easy to make. Didn't have any feta or tortillas but it was fine without. Would definitely make again - the flavours were brilliant
14th Nov, 2018
Quick, simple and delicious. Cavolo nero worked very well.
19th Apr, 2017
Yummy and easy recipe! I added sweetcorn and used cheddar instead of feta, both of which worked great.
ranabhutta's picture
6th Feb, 2017
Found this soup quite underwhelming and lacking in real depth/flavour. Admittedly, I didn't add the feta and swapped the kale for spinach, but judging by the comments below, neither of these things should have made an impact on the overall taste. Sadly, what I enjoyed most was the buttery sourdough toast I had on the side. Oh well!
19th Dec, 2016
I love this recipe and as mentioned, it is easily adaptable for tastes/preferences however the feta really adds something and I encourage you to try it. And for the tortillas, I just love them so would never cut them out but would substitute with a good tortilla chip for something different. I also just had an idea to add sweet potato (diced smallish, 1- 1.5 cm?) which I may try tonight when I make this again. Just remember it'll take some time for the sweet potato to soften.
4th Sep, 2016
Very simple to cook, wholesome and delicious. Will definetly make again
25th Jan, 2016
One of those recipes that even whilst you're cooking it, you just know it is going to be so good. Agree with all the previous comments - you can have it with or without meat, kale, spinach, feta etc. We topped it with chopped avocado on serving.
19th Jan, 2016
I also don't usually bother with the feta and tortilla. Works just as well with leftover Turkey
17th Jan, 2016
This makes a great lunchtime meal. I have made it with spinach before and it is just as good. Never have it with the feta or tortillas as find without those it is a fabulously protein packed meal for a healthy eating plan. Love it and make it time and time again.
12th May, 2015
Really enjoyed this. Made it pretty much as per recipie but added more garlic and chilli. I bought some chicken especially for this but I agree with earlier comment that it would have tasted great without. Lime was a lovely addition.


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