The chili-infused broth comes together fast, so supper is ready in a flash. The DIY toppings make it fun for everyone to participate.
Contains: milk.
What You Get
Chili simmer sauce
Sous vide chicken
Radishes
Cilantro
Lime
Shredded cabbage
Crispy tortilla chips
Shredded Jack cheese
What You'll Need
Salt
Step 1
In a pot, combine the chili simmer sauce and 2½ cups water. Bring to a simmer and cook until thickened slightly, 5 to 10 minutes. Shred or chop the chicken and add it to the broth to warm through, 2 minutes. Season with salt to taste.
Step 2
Meanwhile, prepare the toppings. Slice a couple of radishes. Pick the cilantro leaves and toss the stems. Cut the lime into wedges. Set out the shredded cabbage, tortilla chips, and shredded cheese.
Step 3
Ladle the soup into bowls and serve warm, passing all of the toppings at the table.