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Tex-Mex Chicken Ramen

Loaded with spicy goodness and tender chicken, this Tex-Mex Chicken Ramen recipe will satisfy your cravings without breaking the bank.

43 mins
4 Serving(s)
Tex-Mex Chicken Ramen


  • 2 boneless skinless chicken breasts
  • 1 tsp. Southwest chipotle seasoning blend
  • 4 cups Schnucks low-sodium chicken bone broth
  • 2 (3 oz.) pkgs ramen noodles (seasoning packets removed)
  • 1/2 cup whole-kernel frozen corn, thawed
  • 1/2 cup carrot matchsticks
  • 1 cup cherry tomatoes, halved
  • 4 red radishes, thinly sliced (optional)
  • 1 small jalapeño pepper, sliced (optional)
  • 2 tsp. chopped cilantro (optional)


  1. Preheat oven to 425 degrees and move oven rack to middle position. Prepare a small baking pan with nonstick spray.
  2. Season chicken breasts with chipotle seasoning. Bake in oven uncovered for 30 minutes. Remove from oven and set aside to rest for 10 minutes, then slice.
  3. In a medium pot, bring chicken bone broth to a boil. Add noodles, carrots and corn. Boil for 3 minutes, stirring occasionally, until noodles are al dente.
  4. Serve hot in bowls. Top with chicken slices, tomatoes, radish slices, jalapeños, and chopped cilantro (if desired).

Nutrition Facts

360 Calories Per ServingFat: 12gSaturated Fat: 3gCholesterol: 83mgSodium: 832mgCarbohydrates: 33gFiber: 1gSugars: 2gProtein: 3g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe