Tex-Mex Cheesy Chicken Chowder

1 medium onion, chopped (1 cup)
1 cup thinly sliced celery
2 cloves, garlic, minced
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
2 (14 1/2 ounce) cans chicken broth
1 (32 ounce) bag frozen hash-brown potatoes, thawed
1 (2.75 ounce) package country gravy mix
2 cups milk
8 ounces Velveeta cheese
2 cups chunky salsa
1 (4 ounce) chopped green chiles

In 4-quart saucepan or Dutch oven, cook and stir onion, celery and garlic in oil over medium heat for 5 minutes, or until onion is tender. Add chicken; cook and stir until chicken is no longer pink inside.

Add chicken broth; heat to boiling. Add potatoes; cover and simmer for 10 to 15 minutes or until potatoes are cooked, stirring occasionally. Return to boiling.

Meanwhile, dissolve gravy mix in milk; stir into boiling soup. Add cheese, salsa and green chiles. Cook and stir over low heat until cheese is melted.

Makes 8 servings.