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The chili-infused broth comes together fast, so supper is ready in a flash. The DIY toppings make it fun for everyone to participate.
What You Get
Chili simmer sauce
Sous vide chicken
Crispy tortilla chips
Shredded Jack cheese
What You’ll Need
Makes 3 servings
10 minutes active time
20 minutes total time
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.
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.
Ladle the soup into bowls and serve warm, passing all of the toppings at the table.