In a large Dutch-oven or soup pan, heat 1 TB of olive oil over medium-heat. Add in garlic, cilantro and lime zest and sauté for 1-2 minutes until nice and fragrant.
Next, stir in your ground cumin and chili flakes (if desired) – fry for about another minute to let the flavors marry. Then add black beans, tomatoes and chicken stock, stirring. Bring the entire mixture to a boil.
With a potato masher, smoosh (yes, that’s a word) down on the black beans in the pot. This will release some of their starch and give the soup a nice thickness. Reduce to a Simmer – add in the Kale and allow it to wilt. Then add you chicken.
Finally, add in a little of the lime juice. Stir and taste – adding in more lime juice if desired. Serve with a dollop of Plain Greek Yogurt instead of sour cream (it’ll add a lil’ more protein)!, a sprig of cilantro to make it pretty, and wedge of lime.