Hidden Valley Tex-Mex Chicken Soup #RSC |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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 1/4 of the chicken, then 1/4 of the cheese. Ladle soup over chips, chicken and cheese, place one ear of corn in each bowl. Top soup with lemon dressed avocado.
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