Tex-Mex Cheesy Chicken Chowder

1 cup Onion, chopped

1 cup Celery, thinly sliced

2 cloves Garlic, minced

1 tbsp. Vegetable Oil

1 ½ lbs. Boneless, Skinless, Chicken, cut into ½ inch pieces

2 cans (14.5 oz.) Chicken Broth

1 32 oz. bag Frozen Hash Potatoes, thawed

1 pkg. (2.75 oz.) Country Gravy Mix

2 cups Milk

8 oz. Velveeta, cubed

2 cups Chunky Salsa

1 can (4 oz.) Chopped Green Chilies

In a 4 at. saucepan, cook and stir onion, celery and garlic in oil over medium heat for 5 mintues or until onion is tender. Add chicken; cook and stir until chickn is no longer pink inside. Add chicken broth; heat to boiling. Add potatoes; cover and simmer for 10 to 15 mintues or until potatoes are cooked, stirring occasionally. Return to boiling. Meanwile 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.