Hidden Valley Tex-Mex Chicken Soup #RSC

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: 1 hr
• Serves: 4
• Yields: 8 cups

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.