Creamy Ranch Chicken Vegetable Soup #Rsc - cooking recipe

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 1/2 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

Preparation

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