Mexican Ramen Bowl recipes

Ingredients

• 2 lbs chicken thighs (I used boneless and skinless--if you use bone in cook them for longer)
• salt
• pepper
• 1-2 T vegetable oil
• 2 medium-large onions, sliced
• 1-3 T red wine vinegar, as needed (see instructions)
• 1-2 T minced garlic (we always like more)
• 3 sweet bell peppers, chopped
• 1 t New Mexico Chile powder
• 1 t ancho chile powder
• 2 t ground cumin
• 4 medium tomatoes, chopped (I use frozen off season)
• 1 12-oz bottle light beer
• 5 cups chicken stock, plus more as needed
• 1 15-oz can rinsed and drained black beans
• 1 10-oz bag frozen organic corn
• 1/4 cup cream cheese, softened
• 1/4 cup sour cream
• 1-2 t Salsa Negra, plus more for garnish
• 8 servings ramen noodles, cooked
• chopped cilantro
• salsa
• lime wedges

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