Recipe by Hey Jude
This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.
- 1 large onion, chopped
- 1 cup thinly sliced celery
- 2 cloves garlic, minced
- 1 tablespoon oil
- 1 1⁄2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
- 2 (14 1/2 ounce) cans chicken broth
- 1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
- 1 (2 2/3 ounce) package country gravy mix
- 2 cups milk
- 1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
- 1 (16 ounce) jar chunky salsa
- 1 (4 1/2 ounce) can diced green chilies
- corn chips
Directions See How It's Made
- 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.