Cheesy Salsa Chicken Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 large onion, chopped
• 2 -3 stalks celery, finely chopped
• 1 tablespoon fresh minced garlic (or to taste)
• 1 jalapeno pepper, seeded and finely chopped (optional, add in if you like extra spicy)
• 1 -2 tablespoon vegetable oil
• 2 tablespoons butter
• 2 lbs uncooked boneless skinless chicken breasts, cut into small cubes
• 2 (14 ounce) cans chicken broth, undiluted
• 1 (32 ounce) package frozen diced hash brown potatoes
• 1 (2 ounce) package country gravy mix
• 2 cups half-and-half cream or 2 cups full-fat milk
• 1 (8 ounce) package velveeta cheese, cut into cubes
• 1 (16 ounce) jar chunky salsa
• 1 (4 ounce) can green chili peppers (or to taste)
• pepper
• grated parmesan cheese (optional and to taste)

Recipe

• 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.