Ingredients

• 1  large onion, chopped (1 cup)
• 1  cup thinly sliced celery
• 2  cloves garlic, minced
• 1  tablespoon cooking oil
• 1-1/2  pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 2  14-ounce cans chicken broth
• 1  32-ounce package frozen diced hash-brown potatoes
• 1  2.64-ounce package country gravy mix
• 2  cups milk
• 1  8-ounce package process cheese spread, cut into chunks
• 1  16-ounce jar chunky salsa
• 1  4-ounce can diced green chili peppers
•   Corn chips

Directions

1. 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, broth, and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until chicken is done and potatoes are tender, stirring occasionally.

2. Meanwhile, in a medium bowl, dissolve gravy mix in milk. Stir milk mixture into soup mixture. Stir in cheese, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted. Serve with corn chips. Makes 16 servings.