Tex-Mex Chowder

• 1 whole Onion, Chopped
• 1 cup Thinly Sliced Celery
• 1 Tablespoon Cooking Oil
• 1-1/2 pound Skinless, Boneless Chicken Breast Halves, Cut Into Bite-sized Pieces
• 2 cloves Garlic, Minced
• 2 cans (14 Oz. Size) Chicken Broth
• 1 package (32 Oz.) Frozen Diced Hashed Brown Potatoes
• 2/3 ounces, weight Country Gravy Mix (dry)
• 2 cups Milk
• 8 ounces, weight Velveeta, Cubed
• 1 jar (16 Oz.) Chunky Salsa
• 4 ounces, weight Chopped Green Chilies (canned)
• Corn Chips

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

onion, celery, cooking oil, chicken, garlic, chicken broth, potatoes, weight country, milk, weight velveeta, salsa, green chilies, corn chips

Taken from tastykitchen.com/recipes/soups/tex-mex-chowder-2/ (may not work)