Mexican Ramen Bowl
yield: 8
total time: 105 minutes
Ingredients
- 2 pounds chicken thighs I used boneless and skinless--if you use bone in cook them for longer
- salt
- pepper
- 2 tablespoons vegetable oil
- 2 onions medium-large, sliced
- 3 tablespoons red wine vinegar as needed, see instructions
- 2 tablespoons minced garlic we always like more
- 3 bell peppers sweet, chopped
- 1 teaspoon chile powder New Mexico
- 1 teaspoon ancho chile powder
- 2 teaspoons ground cumin
- 4 medium tomatoes chopped, I use frozen off season
- 12 ounces light beer
- 5 cups chicken stock plus more as needed
- 15 ounces black beans rinsed and drained
- 10 ounces corn frozen organic
- 1/4 cup cream cheese softened
- 1/4 cup sour cream
- 2 teaspoons salsa Negra, plus more for garnish
- 8 ramen noodles servings, cooked
- chopped cilantro
- salsa Negra to taste
- lime wedges
Nutrition
- Calories : 500 calories
- Carbohydrate : 34 grams
- Cholesterol : 110 milligrams
- Fat : 26 grams
- Fiber : 8 grams
- Protein : 31 grams
- SaturatedFat : 7 grams
- Sodium : 680 milligrams
- Sugar : 9 grams
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