Total Time
1hr
Prep 20 mins
Cook 40 mins

This soup is delicious, I have even added in a can of drained corn kernels, use only the packaged powdered gravy mix for this, the prepared bottled or canned will not work, I use a .25 gram package of dry Swiss Chalet or Club House packaged mix for this --- serve this with large-size corn chips on the side or crusty bread, or both --- cooking time is only estimated.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

I won a soup contest at my husband's squadron with this recipe! I used Monterey Pepper Jack instead of Velveta and I used two cans of the green chili peppers and I did use the Jalapeno. Everyone loved it, especially my hubby! Thanks for the recipe, I'll be making this for many years to come!

alan_landua March 01, 2009

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