Tex-Mex Cheesy Chicken Chowder

Name: Tex-Mex Cheesy Chicken Chowder
Ingredients: 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

13 ingredients

3 steps

Ingredients

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

Directions

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.