Southern Cheesy Chicken Chowder

• 1 cup Onion, Chopped
• 1 cup Celery, Chopped
• 2 pieces Garlic, Chopped
• 1 Tablespoon Oil
• 1-1/2 pound Skinless, Boneless Chicken Breasts, Cut Into Bite-sized Pieces
• 14 ounces, fluid Chicken Broth
• 32 ounces, weight Frozen Diced Hash Brown Potatoes
• 2/3 ounces, weight Country Gravy Mix
• 2 cups Milk
• 8 ounces, weight Velveeta, Cut Into Chunks
• 16 ounces, fluid Chunky Salsa
• 4 ounces, weight Green Chilies, Diced
• 1 package Corn Chips

1. In a 6 qt. Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes or until onion is tender.
2. Add chicken; cook and stir for 5 minutes or until chicken is no longer pink.
3. Add broth and potatoes. Bring to a boil, reduce heat.
4. Simmer, covered, for 12-15 minutes, or until potatoes are tender, stirring occasionally.
5. In a medium bowl, dissolve gravy mix into milk. Stir milk mixture into soup.
6. Stir in cheese, salsa and green chilies, reduce heat to low.
7. Cook and stir until cheese is melted. Serve with corn chips.

onion, celery, garlic, oil, chicken breasts, chicken broth, brown potatoes, weight country, milk, weight velveeta, fluid chunky salsa, green chilies, corn chips

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