Hidden Valley Tex-Mex Chicken Soup #RSC

• 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
• 14 head green cabbage, chopped
• 1 onion, diced
• 12 lb baby carrots
• 1 red bell pepper, cut into large pieces
• 6 red potatoes, quartered
• 4 baby sweet corn cobs
• 12 bunch cilantro, chopped
• 1 yellow squash, medium dice
• 4 cups tortilla chips
• 1 cup cheese, shredded
• 1 avocado, diced
• 1 lemon, juice of

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

chicken broth, chicken, tomatoes, mix, cumin, chili powder, garlic, green cabbage, onion, baby carrots, red bell pepper, red potatoes, baby sweet corn cobs, cilantro, yellow squash, tortilla chips, cheese, avocado, lemon

Taken from www.food.com/recipe/hidden-valley-tex-mex-chicken-soup-rsc-494997 (may not work)