Tex-Mex Chicken Chowder

Name: Tex-Mex Chicken Chowder
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: Makes: 8–10 Servings
Cuisine: United States
Ingredients: 1 Tbsp. oil; 2 garlic cloves, minced; 1 cup thinly sliced celery; 1 cup chopped onions; 8 oz. Velveeta cheese, cubed; 4½-oz. can chopped green chilies; 32-oz. bag frozen hash brown potatoes; 16-oz. jar chunky salsa; 2 cups milk; 1 pkg. country gravy mix; 32-oz. can chicken broth; 1½ lbs. boneless, skinless chicken breasts, cubed

Preparation info

Makes:
8–10
Servings

Difficulty
Easy
Ready in
5 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Janie Steele Moore, OK

Ingredients

1 cup chopped onions
1 cup thinly sliced celery
2 garlic cl

Americas
United States
Moore
OK
Soup
Gluten-free

Method

Combine onions, celery, garlic, oil, chicken, and broth in 5-quart or larger slow cooker.
Cover. Cook on Low 2½ hours, until chicken is no longer pink.
In separate bowl, dissolve gravy mix in milk. Stir into chicken mixture. Add salsa, potatoes, chilies, and