Hidden Valley Tex-Mex Chicken Soup #RSC

Submitted by Boyce Anne

"Ready, Set, Cook! Hidden Valley Contest Entry. An abundance of red bell pepper and yellow squash from my summer garden resulted in this recipe. Brimming with a variety of healthy vegetables, it is both colorful and delicious in any season."

 

• Ready In: 1hr
• Ingredients: 19
• Yields: 8 cups
• Serves: 4

ingredients

• 1 quart chicken broth
• 2 chicken breast halves
• 1 (10 ounce) can diced tomatoes with green chilies
• 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 garlic cloves, minced
• 1⁄4 head green cabbage, chopped
• 1 onion, diced
• 1⁄2 lb baby carrots
• 1 red bell pepper, cut into large pieces
• 6 red potatoes, quartered
• 4 baby sweet corn cobs
• 1⁄2 bunch cilantro, chopped
• 1 yellow squash, medium dice
• 4 cups tortilla chips
• 1 cup cheese, shredded
• 1 avocado, diced
• 1 lemon, juice of

directions

1. Combine chicken broth, chicken breast halves, tomatoes with green chilies, Hidden Valley Ranch Seasoning Mix, cumin, chili powder, and garlic. Heat to a boil, reduce heat and simmer until chicken is tender. Remove chicken, cool and shred. Add next 8 ingredients – cabbage through squash – simmering broth and continue simmering until vegetables are tender. Dice avocado and toss with lemon juice. Place one cup tortilla chips into each of 4 bowls. Top the chips in each bowl with ¼ of the chicken, then ¼ of the cheese. Ladle soup over chips, chicken and cheese, place one ear of corn in each bowl. Top soup with lemon dressed avocado.