Tex Mex Chicken Chowder
|Onions||1 Cup (16 tbs), chopped|
|Celery||1 Cup (16 tbs), thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Boneless, skinless chicken breasts||1 1⁄2 Pound, cubed|
|Canned chicken broth||32 Ounce (1 Can)|
|Gravy mix||2 3⁄4 Ounce (Country,1 Package)|
|Milk||2 Cup (32 tbs)|
|Chunky salsa||16 Ounce (1 Jar)|
|Potatoes||32 Ounce, frozen (Frozen Hash Brown)|
|Canned green chilies||4 1⁄2 Ounce, chopped|
|Velveeta cheese||8 Ounce, cubed|
1. In 5-quart or larger slow cooker combine onions, celery, garlic, oil, chicken, and broth and cook with cover on Low 2 1/2 hours such that chicken is no longer pink.
2. In separate bowl, dissolve gravy mix in milk and stir into chicken mixture.
3. Adding salsa, potatoes, chilies, and cheese combine well and cook on Low 2-4 hours or such that potatoes are fully cooked.
4. Serve as desired.