Fiesta Soup with Kale

Spiced black bean, chicken soup with kale and lots of tasty extras - check this colourful recipe out for a summer glow preview. Warmed up with spices and lots of phytochemicals from the kale to support and protect your skin with the collagen found in dark, leafy greens - this soup has everything nice to remind us to get ready - summer is coming!
Cooking time/temp: 
10 mins prep - 20 mins cooking
Ingredients: 

2 tbsp olive oil

2 garlic cloves, crushed

small bunch cilantro - pick off stalks

1 lime - zested and quartered

2 tsp ground cumin

1 tsp chili flakes

400 g chopped tomatoes (one and a half cups)

400 g cooked black beans (one and a half cups)

approx 2 cups chicken or veggie stock

6 oz kale, stalks off, leaves torn to bit size

1 cup cooked chicken (roasted/rotisserie best)

2 oz crumbled feta for topping when served

Serving suggestion: yes - you could use toasted tortillas, but think about maybe toasting some pita bread instead. Pita can also be brushed with Olive Oil, seasoned to your taste and baked in the oven and then cut into wedges. Pitas prepared like this are a great substitute for any chips, anytime - great with dips, too! (Could also use whole grain pitas - so nice!)

 

Instructions: 

1. In your soup pot, sautee lime zest, cilantro and garlic in olive oil for 2 mins - gently - until fragrant. Add cumin and garlic for another minute and then add tomatoes, cooked beans and stock. Bring to boil and then crush the already cooked beans into the bottom of the pot to using a masher to thicken the texture of the soup a little.

2. Stir in kale - simmer for another 5 mins - and then add chicken and heat through. Season with salt, pepper and 1/2 the lime juice then serve with feta and a few cilantro leaves scattered across the top. The soup will thicken while stored and it is ok to add a splash of water when reheated. Serve with lime wedges and toasted tortillas/pitas on a little side platter for the table. Some people add corn to the soup...your call : )