Ramen, but Mexican #shorts

Cook ramen noodles according to package instructions; drain and set aside.

In a large pot, heat oil over medium heat; add diced onion and garlic, sauté until translucent, about 3-4 minutes.

Add diced chicken breast to the pot; cook until browned and cooked through, about 5-7 minutes.

Stir in diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper; cook for 2-3 minutes.

Pour in chicken broth; bring to a simmer and cook for 10 minutes to meld flavors.

Add cooked ramen noodles to the pot; stir gently to combine and heat through, about 2 minutes.

Remove from heat and stir in lime juice and chopped cilantro.

Serve hot, topped with sliced avocado, jalapeños, cheese, and a dollop of sour cream.

Spice Level:

Allergens