Cactus Moon's Tex-Mex Cheese Chicken Chowder

By á-47

Ingredients

• 1 medium onion, chopped (1 cup)
• 1 cup thinly sliced celery
• 2 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 1 1/2 lbs. boneless, shinless chicken breasts, cut into 1/2" pieces
• 2 14.5 oz. cans chicken broth
• 1 32. oz. bag frozen hash-brown potatoes, thawed
• 1 pkg. country gravy mix
• 2 cups milk
• 8 oz. velveeta
• 2 cups chunky salsa
• 1 4 oz. can chopped green chilies

Preparation

Step 1

In 4 qt. 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 10-15 minutes or until potatoes are cooked, stirring occasionally. Return to boiling.

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