Shelly's Recipe

TEX-MEX CHEESY CHICKEN CHOWDER

Category: Chowders

1 large onion, chopped (1 cup)
1 cup thinly sliced celery
2 cloves garlic, minced
1 tbsp cooking oil
1 1/2 lbs skinless, boneless chicken breast halves, cut into bite-size pieces
2 (14 oz) cans chicken broth
1 (32 oz) pkg frozen diced hash-brown potatoes
1 (2.64 oz) pkg country gravy mix
2 cups milk
1 (8 oz) pkg process cheese spread, cut into chunks
1 (16 oz) jar chunky salsa
1 (4 oz) can diced green chili peppers
Corn chips

In a 6-quart Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Add chicken, broth, and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until chicken is done and potatoes are tender, stirring occasionally.

Meanwhile, in a medium bowl, dissolve gravy mix in milk. Stir milk mixture into soup mixture. Stir in cheese, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted. Serve with corn chips. Makes 16 servings.