I am honored to be part of Hidden Valley It! program again this year. This is a recipe I created for them:

  • 3 boneless, skinless chicken breasts, cubed
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 cup hot sauce 
  • 2 quarts reduced sodium chicken broth
  • 2 cans of diced tomatoes with chiles
  • 1 small white onion, quartered
  • 3 cloves of garlic
  • 1 can of black beans, drained and rinsed
  • 1 cup Hidden Valley Fat Free Ranch dressing
  • 1 (16 ounce) bag of frozen corn
  • 2 corn tortillas, torn into pieces
  • tortilla chips (for topping)
  • chopped cilantro (for topping)
  • sliced avocado (for topping)
  • lime wedges (for topping)
  • queso fresco (for topping)

In a 6 quart crock pot, place the cubed chicken at the bottom. Add cumin, oregano and hot sauce, then stir well to coat the chicken with the seasonings. Next, place the 2 cans of diced tomatoes with chilies, along with the onion and garlic in the blender. Puree this mixture, then add to the crock pot. Next, add the chicken broth, onion, garlic, tomatoes with chiles and black beans. Cover and cook on low for 6 to 7 hours. During the last 30 minutes, mix the Hidden Valley Fat Free Ranch dressing and the bag of frozen corn together in a bowl, then pour into the crock pot and stir. Add the shredded corn tortillas, then stir again. When ready to serve, ladle into bowls, then top with more tortilla chips, cilantro, avocado, lime wedges and queso fresco. Enjoy!