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