Spiced black bean & chicken soup with kale

Spiced black bean & chicken soup with kale

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(33 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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25th Feb, 2015
This is a great recipe - quick and delicious! My family all loved it and I now make it regularly. Don't bother with the tortillas or feta (even left the chicken out one time when I didn't have any to hand) and it's still super yummy!!
Frantic Flapjack
9th Feb, 2015
I forgot to say I used a bag of spinach instead of kale as not feeling the love with kale. Also, the toasted tortillas went beautifully with the soup.
25th Nov, 2015
Ooh great! Lucky I read the comments. I've made this many times with kale, but I have a bag of spinach that I need to use.
Frantic Flapjack
9th Feb, 2015
Really good main course soup. The feta definitely adds a depth and a zing to the flavour.
4th Feb, 2015
Absolutely delicious, feta was fab in it, as was the lime. Didn't use chicken as didn't have any and so it makes a good veggie meal too.
27th Jan, 2015
Nice, easy mid week meal. Left out the feta as couldn't see that this would bring anything to the dish... Very warming and surprisingly filling !


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