1 cup onion, chopped
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon vegetable oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 cans (14-1/2 ounces each) chicken broth
1 32-ounce bag frozen hash-brown potatoes, thawed
1 package (2.75-ounce) country gravy mix
2 cups milk
8 ounces Velveeta, cubed
2 cups chunky salsa
1 can (4-ounce) chopped green chilies
In a 4-quart saucepan, cook and stir onion, celery and garlic in oil over medium heat for 5 minutes or until onion is tender. Add chicken; cook and stir until chicken is no longer pink inside.
Add chicken broth; heat to boiling. Add potatoes; cover and simmer for 10 to 15 minutes or until potatoes are cooked, stirring occasionally. Return to boiling.
Meanwhile, dissolve gravy mix in milk; stir into boiling soup. Add cheese, salsa and chopped green chilies. Cook and stir over low heat until cheese is melted. Makes 8 servings.