SPICED BLACK BEAN, CHICKEN & KALE SOUP

PREP TIME: 20 MINS COOK TIME: 15 MINS SERVES 4 (AS A MAIN)

2 Tbsp olive oil

2 large cloves garlic, crushed Small bunch coriander, stalks

finely chopped, leaves picked Zest 1 lime, then juice 1/2 and cut

rest into wedges

2 tsp ground cumin

1 tsp chilli flakes

400g can no-added-salt

chopped tomatoes

400g can no-added-salt black

beans, rinsed and drained 375ml (11/2 cups) saltreduced or glutenfree

chicken stock

250ml (1 cup) water

200g kale, thick stalks removed,

leaves shredded

250g cooked skinless chicken

breast, shredded (see Cook’s Tip) Freshly ground black pepper

50g reduced-fat feta, crumbled 4 Mission Low Carb Wraps, or

gluten-free wraps

1 Heat oil in a large saucepan over medium heat. Add garlic, coriander stalks and zest. Cook, stirring, for 1-2 minutes or until fragrant. Add cumin and chilli. Cook, stirring, for 1 minute. Add tomatoes, beans, stock and water to pan. Boil over high heat, crushing beans against the bottom of the pan a few times with potato masher. This will help to thicken the soup a little.

2 Add kale and cook, stirring often, for 5 minutes or until tender. Add chicken and cook, stirring, for 1-2 minutes or until heated through. Remove pan from heat and season. Stir in juice.

3 Divide soup between bowls. Sprinkle with feta and a few leaves. Serve with lime wedges and wraps.

COOK’S TIP

Poach or chargrill skinless chicken breast fillet to

use in this recipe.