Name: Chicken Tortilla Soup Ramen
Ingredients: 1 immi ramen packet; ¼ bell pepper, diced; ¼ white onion, diced; ¼ cup black beans, rinsed and drained; ¼ cup canned corn; ½ cup fire roasted chopped tomatoes, canned; ½ cup rotisserie chicken, shredded; ½ lime, juiced; 2 cups chicken bone broth; ½ tbsp ground cumin; ½ tbsp garlic powder; ½ tsp chili powder; ½ tsp oregano; ½ tsp paprika; Salt and pepper, to taste; Toppings: 1 tbsp Greek yogurt, sliced avocado, sliced jalapeños, cilantro, lime wedge

Ingredients

Servings: 1

1 immi ramen packet
¼ bell pepper, diced
¼ white onion, diced
¼ cup black beans, rinsed and drained
¼ cup canned corn
½ cup fire roasted chopped tomatoes, canned
½ cup rotisserie chicken, shredded
½ lime, juiced
2 cups chicken bone broth
½ tbsp ground cumin
½ tbsp garlic powder
½ tsp chili powder
½ tsp oregano
½ tsp paprika
Salt and pepper, to taste
Toppings: 1 tbsp Greek yogurt, sliced avocado, sliced jalapeños, cilantro, lime wedge

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Instructions

Bring a pot of water to a boil. Cook the ramen noodles according to package instructions, drain and rinse under cold water. Set aside.
Heat the same pot over medium heat. Add a drizzle of olive oil and sauté onion and bell pepper until softened, about 2-3 minutes. Season with salt and pepper.
Add in corn, black beans, canned tomatoes and chicken. Add spices and mix to combine.
Then, add in the chicken bone broth and lime juice, and bring to a boil. Lower heat and simmer for 10 minutes. Taste and adjust seasoning to your preference.
Add the ramen noodles and mix well, letting everything cook together for a couple of minutes.
To plate, garnish with avocado, sliced jalapeños, cilantro and lime juice. Enjoy!