Cheesy Salsa Chicken Chowder

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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.

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Steps

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In a dutch oven saute the onion , celery , jalapeno and garlic and until soft.

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Add in the cubed chicken , broth and hash brown potatoes.

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Bring to boiling.

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Reduce heat and simmer for 25-30 minutes , or until the chicken breast cubes are cooked and potatoes are tender , stirring occasionally.

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Meanwhile in a medium bowl , dissolve / whisk the dry gravy mix in the half and half cream or milk.

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Stir the gravy / milk mixture into the simmering soup.

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Mix to combine.

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Stir in the velveeta cheese , salsa and green chilies.

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Mix to combine with a wooden spoon , reduce heat to low , and cook until the cheese is melted.

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Season with pepper if desired.

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Ladle into serving bowls and sprinkle with grated parmesan cheese is desired.

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Ingredients

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onion, celery, garlic, jalapeno pepper, vegetable oil, butter, boneless skinless chicken breasts, chicken broth, hash brown potatoes, country gravy mix, half-and-half cream, velveeta cheese, chunky salsa, green chili peppers, pepper, parmesan cheese