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Chicken Enchilada Soup

Serves 4


4 pouches Savory Choice
3 cups water
10 small corn tortillas cut into long strips then cut again to make shorter rectangles
1 cup green enchilada sauce
1 cup red enchilada sauce
1 teaspoon ground cumin
4 cooked and cut chicken breasts
1 cup half and half
1 tomato, seeded and chopped
1 jalapeno pepper, seeded and minced
1 cup shredded jack cheese


Add chicken broth concentrate to large pot and bring to a boil. Add tortilla strips and continue to boil until broth base begins to thicken, about 5 minutes. Add the enchilada sauces and cumin and stir to combine. Add the chicken and half and half and heat until cooked through.

Divide into four bowls and garnish with diced tomato, jalapeno pepper and cheese.