Tex-Mex Cheesy Chicken Chowder

Yield: 8 servings

Ingredients

• 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 hashbrown 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

Instructions

1. In a 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.
2. Add chicken; cook and stir until chicken is no longer pink inside.
3. Add chicken broth; heat to boiling.
4. Add potatoes; cover and simmer for 10 to 15 minutes or until potatoes are cooked, stirring occasionally. Return to boiling.
5. Meanwhile, dissolve gravy mix in milk; stir into boiling soup.
6. Add cheese, salsa and green chiles.
7. Cook and stir over low heat until cheese is melted.