Monday, 2 February 2015

Chicken & Black Bean Soup

As winter bites onwards I find myself making more and more warming soups to heat me from the inside.  This one came unsurprisingly, from the Goodfood website and as usual I tinkered with it to suit.

Chicken and Black Bean Soup
Serves 2  Approx 11 Pro Points per Serving

1 tbsp oil
2 cloves garlic, crushed
Small bunch of fresh coriander, stalks chopped and leaves separated
1 lime, zested and juice from half
2 tsp ground cumin
1 tsp chilli flakes
1 x 400g can chopped tomatoes
1 x 400g can black beans drained
175g shredded kale
600ml chicken stock
1 x 215g chicken breast (poached with onion, bay and peppercorns to make the stock)
2 tbsp low fat yogurt
25g grated Cheddar

In a large pan heat the oil the fry off the garlic, coriander stalks and lime zest for 2 minutes. 
Add the cumin and chilli flakes followed by the tomatoes, beans and stock. 
Bring to the boil then roughly crush the beans using a potato masher, this will thicken the soup.
Add the kale and simmer for 5 minutes. 
Shred the chicken and add, heat through.
Season, add the juice from half of the lime and serve up with the coriander leaves, a dollop of yoghurt and cheese on top.
Mmmmm soup - said in Homer Simpson style.

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