This recipe is adapted from the recipe found in some magazine, most probably the one from Food Network (see photo). I have changed the quantities, and changed kale for spinach, as it is hard to find kale in some countries.
This soup feels very rich in taste, it is warming and filling. The lime/coriander combination gives it this familiar delicious flavor of Mexican cuisine, once you start cooking.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 5 minutes |
| Servings |
bowls
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Ingredients
- 1 lime
- 2 garlic cloves
- tsp ½of ground coriander
- tsp ½of ground cumin
- Tabasco sauce
- 500 g can of chopped tomatoes
- 500 g of red beans without liquid
- 1 l of chicken stock
- Bunch of spinach
- 500 g ready cooked roast chicken cut in thin slices
- Salt pepper
- Feta cheese and nachos for decoration
Ingredients
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Instructions
- Heat the olive oil in the soup casserole, add coriander, cumin and mashed garlic. Then zest the lime and add the zest and cumin in the pot. Mix and fry for 1 minute.
- Add crushed tomatoes in juice, stock and beans. Crush the beans to give soup bit more thickness.
- Add fresh spinach leaves in the the mix and let simmer for 5 min on medium heat.
- Add salt, pepper, tabasco, and juice of ⅓ of lime to your liking.
Recipe Notes
Serve in soup bowls with some feta and nachos on top.
