Tex-mex Cheesy Chicken Chowder

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 1 large onion, chopped
• 1 cup thinly sliced celery
• 2 cloves garlic, minced
• 1 tablespoon oil
• 1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (i used 3 breast halves, they were big)
• 2 (14 1/2 ounce) cans chicken broth
• 1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
• 1 (2 2/3 ounce) package country gravy mix
• 2 cups milk
• 1 (8 ounce) package processed cheese spread, cut into chunks (such as velveeta)
• 1 (16 ounce) jar chunky salsa
• 1 (4 1/2 ounce) can diced green chilies
• corn chips

Recipe

• 1 in a 6-quart dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
• 2 in a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
• 3 serve with corn chips.