Cheesy Salsa Chicken Chowder

• 1 large onion, chopped
• 2 -3 stalks celery, finely chopped
• 1 tablespoon fresh minced garlic (or to taste)
• 1 jalapeno pepper, seeded and finely chopped (optional, add in if you like extra spicy)
• 1 -2 tablespoon vegetable oil
• 2 tablespoons butter
• 2 lbs uncooked boneless skinless chicken breasts, cut into small cubes
• 2 (14 ounce) cans chicken broth, undiluted
• 1 (32 ounce) packagefrozen diced hash brown potatoes
• 1 (2 ounce) package country gravy mix
• 2 cups half-and-half cream or 2 cups full-fat milk
• 1 (8 ounce) package Velveeta cheese, cut into cubes
• 1 (16 ounce) jar chunky salsa
• 1 (4 ounce) can green chili peppers (or to taste)
• pepper
• grated parmesan cheese (optional and to taste)

1. In a Dutch oven saute the onion, celery, jalapeno (if using) and garlic and until soft (about 5-6 minutes).
2. Add in the cubed chicken, broth and hash brown potatoes; bring to boiling; reduce heat and simmer for 25-30 minutes, or until the chicken breast cubes are cooked and potatoes are tender, stirring occasionally (it might take more or less time).
3. Meanwhile in a medium bowl, dissolve/whisk the dry gravy mix in the half and half cream or milk (if using).
4. Stir the gravy/milk mixture into the simmering soup; mix to combine.
5. Stir in the Velveeta cheese, salsa and green chilies; mix to combine with a wooden spoon, reduce heat to low, and cook until the cheese is melted.
6. Season with pepper if desired.
7. Ladle into serving bowls and sprinkle with grated Parmesan cheese is desired.

onion, celery, garlic, pepper, vegetable oil, butter, chicken breasts, chicken broth, hash brown potatoes, country gravy mix, cream, velveeta cheese, chunky salsa, green chili peppers, pepper, parmesan cheese

Taken from www.food.com/recipe/cheesy-salsa-chicken-chowder-138639 (may not work)