Creamy Ranch Chicken Vegetable Soup #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. This tasty, nutritious soup is a meal in a bowl. Enjoy every spoonful.

• Ready In: 45 mins
• Serves: 12
• Yields: 2 quarts

Ingredients

• 3  tablespoons butter
• 1⁄2 cup shallot, chopped
• 2  cups water
• 2 (1 ounce) packets  Hidden Valley Original Ranch Dressing Mix
• 5  red potatoes, peeled, cut in 1/2-inch cubes
• 1 (10 ounce) package  frozen mixed vegetables
• 1 (10 ounce) package frozen corn
• 1  lb boneless skinless chicken breast, cubed
• 1⁄3 cup dry white wine
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1 (10 3/4ounce) can  cream of chicken soup, undiluted
• 4  drops  hot sauce
• 1  cup half-and-half

Directions

1. 1. In large saucepan or Dutch Oven, saute shallots in butter until tender.
2. 2. Stir in remaining ingredients except half-and-half until well blended.
3. 3. Bring to a boil. Cover; reduce heat and simmer 25 minutes, stirring occasionally.
4. 4. Stir in half-and-half and heat through.