Bucktown Black Bean & Chicken Soup

 This is a fall dish that is sure to make your heart smile. I have been inspired to make this dish fusing ingredients and meals that I have come across in wonderful Kenner restaurants and markets, a southwest flavor twist with New Orleans zest and love. A mix between a hearty soup and spicy chili. Serve with tortilla on the side.

Yea u right

Bucktown Black Bean Chicken Soup

*  1 pound cooked dark meat chicken

*  3 (15.5 ounce) cans black beans, drained and rinsed

*  2 (14 ounce) cans chicken broth

*  2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) or fresh chilies with sun dried tomatoes

*          1 (15.25 ounce) can whole kernel corn

*  ½ large onion, chopped

*  ½ cup chopped jalapeno

*  2 cloves garlic, chopped

*  2 ½ teaspoons chili powder

*  2 teaspoons red peppe flakes

*  2 teaspoons ground cumin

*  1 teaspoon ground coriander

*  salt and pepper

*  ½ cup sour cream, or to taste

    •                 1 teaspoon oregano

    •                 1/2 lime squeezed

    •                 1/2 teaspoon ginger 

    •                  1 teaspoon sriracha 

    •                   1 package of ramen

    *                    Hot salsa to taste

Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, lime & rest of spices, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Add ramen to the dish and let cook until tender. Serve with about 1 tablespoon sour cream on each serving (optional) and warm tortillas. 

Le Bon Temps Rouler