Tex Mex Chicken Chowder

• 1 cup Chopped Onion
• 1 cup Thinly Sliced Celery
• 2 whole Garlic Cloves, Minced
• 1-1/2 pound Boneless, Skinless Chicken Breasts, Thawed And Cubed
• 32 ounces, fluid Carton Chicken Broth
• 1 package (about 1 Oz. Packet) Country Gravy Mix
• 2 cups Milk
• 16 ounces, weight Jar Of Salsa (mild, Medium Or Hot Is Up To You)
• 32 ounces, fluid Bag Of Frozen Hash Brown Potatoes
• 4-1/2 ounces, weight Can Of Chopped Green Chilies
• 8 ounces, weight To 12 Ounces Velveeta Cheese, Cubed. (you Decide Based On Desired Cheesiness)

1. 1. Combine onions, celery, garlic, chicken and broth
2. in a 5-qt. slow cooker.
3. 2. Cover and cook on Low 2 1/2 hours until chicken is no longer pink.
4. 3. In a separate bowl, disolve gravy mix in milk. Stir into chicken mixture. Add salsa, potatoes, chilies and cheese. Combine well. Cook on Low 2-4 more hours or until potatoes are totally cooked.
5. Serve with a dollop of sour cream and chips, if desired.

onion, celery, garlic, chicken breasts, chicken broth, country gravy mix, milk, salsa, brown potatoes, green chilies, weight

Taken from tastykitchen.com/recipes/soups/tex-mex-chicken-chowder/ (may not work)