Tex-Mex Chowder

Name: Tex-Mex Chowder
Ingredients: 1 whole Onion, Chopped; 1 cup Thinly Sliced Celery; 1 Tablespoon Cooking Oil; 1-1/2 pound Skinless, Boneless Chicken Breast Halves, Cut Into Bite-sized Pieces; 2 cloves Garlic, Minced; 2 cans (14 Oz. Size) Chicken Broth; 1 package (32 Oz.) Frozen Diced Hashed Brown Potatoes; 2/3 ounces, weight Country Gravy Mix (dry); 2 cups Milk; 8 ounces, weight Velveeta, Cubed; 1 jar (16 Oz.) Chunky Salsa; 4 ounces, weight Chopped Green Chilies (canned); Corn Chips

13 ingredients

3 steps

Ingredients

1 whole Onion, Chopped
1 cup Thinly Sliced Celery
1 Tablespoon Cooking Oil
1-1/2 pound Skinless, Boneless Chicken Breast Halves, Cut Into Bite-sized Pieces
2 cloves Garlic, Minced
2 cans (14 Oz. Size) Chicken Broth
1 package (32 Oz.) Frozen Diced Hashed Brown Potatoes
2/3 ounces, weight Country Gravy Mix (dry)
2 cups Milk
8 ounces, weight Velveeta, Cubed
1 jar (16 Oz.) Chunky Salsa
4 ounces, weight Chopped Green Chilies (canned)
Corn Chips

Directions

1

In a 6-quart Dutch oven, cook and stir onion, garlic and celery in hot oil over medium heat for 5 minutes, or until the onion is tender. Add cubed chicken and cook until chicken is no longer pink. Add broth and potatoes. Bring to a boil, then reduce heat.
2

Cover and simmer for 12 to 15 minutes or until potatoes are tender, stirring occasionally. In a medium bowl, dissolve gravy mix into milk. Stir milk mixture into the soup. Stir in Velveeta, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted.
3

Serve with corn chips.