Tex-Mex Cheesy Chicken Chowder

• 1 large onion, chopped
• 1 cup thinly sliced celery
• 2 cloves garlic, minced
• 1 tablespoon oil
• 1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
• 2 (14 1/2 ounce) cans chicken broth
• 1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
• 1 (2 2/3 ounce) package country gravy mix
• 2 cups milk
• 1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
• 1 (16 ounce) jar chunky salsa
• 1 (4 1/2 ounce) can diced green chilies
• corn chips

1. 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 and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
2. In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
3. Serve with corn chips.

onion, celery, garlic, oil, chicken, chicken broth, potatoes, country gravy mix, milk, processed cheese spread, chunky salsa, green chilies, corn chips

Taken from www.food.com/recipe/tex-mex-cheesy-chicken-chowder-102720 (may not work)