Creamy Ranch Chicken Vegetable Soup #Rsc

• 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 1/2 ounce) can diced tomatoes, drained
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 4 drops hot sauce
• 1 cup half-and-half

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.

butter, shallot, water, packets hidden valley, red potatoes, mixed vegetables, corn, chicken, white wine, tomatoes, cream of chicken soup, hot sauce

Taken from www.food.com/recipe/creamy-ranch-chicken-vegetable-soup-rsc-495220 (may not work)