Tex Mex Chicken Chowder

Name: Tex Mex Chicken Chowder
Ingredients: 1 cup Chopped Onion; 1 cup Thinly Sliced Celery; 2 whole Garlic Cloves, Minced; 1-1/2 pound Boneless, Skinless Chicken Breasts, Thawed And Cubed; 32 ounces, fluid Carton Chicken Broth; 1 package (about 1 Oz. Packet) Country Gravy Mix; 2 cups Milk; 16 ounces, weight Jar Of Salsa (mild, Medium Or Hot Is Up To You); 32 ounces, fluid Bag Of Frozen Hash Brown Potatoes; 4-1/2 ounces, weight Can Of Chopped Green Chilies; 8 ounces, weight To 12 Ounces Velveeta Cheese, Cubed. (you Decide Based On Desired Cheesiness)

11 ingredients

5 steps

Ingredients

1 cup Chopped Onion
1 cup Thinly Sliced Celery
2 whole Garlic Cloves, Minced
1-1/2 pound Boneless, Skinless Chicken Breasts, Thawed And Cubed
32 ounces, fluid Carton Chicken Broth
1 package (about 1 Oz. Packet) Country Gravy Mix
2 cups Milk
16 ounces, weight Jar Of Salsa (mild, Medium Or Hot Is Up To You)
32 ounces, fluid Bag Of Frozen Hash Brown Potatoes
4-1/2 ounces, weight Can Of Chopped Green Chilies
8 ounces, weight To 12 Ounces Velveeta Cheese, Cubed. (you Decide Based On Desired Cheesiness)

Directions

1

1. Combine onions, celery, garlic, chicken and broth
2

in a 5-qt. slow cooker.
3

2. Cover and cook on Low 2 1/2 hours until chicken is no longer pink.
4

3. In a separate bowl, disolve gravy mix in milk. Stir into chicken mixture. Add salsa, potatoes, chilies and cheese. Combine well. Cook on Low 2-4 more hours or until potatoes are totally cooked.
5

Serve with a dollop of sour cream and chips, if desired.