Description
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.
Ingredients
- 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
Instructions
- In a dutch oven saute the onion, celery, jalapeno and garlic and until soft
- 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
- Meanwhile in a medium bowl, dissolve / whisk the dry gravy mix in the half and half cream or milk
- Stir the gravy / milk mixture into the simmering soup
- Mix to combine
- 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
- Season with pepper if desired
- Ladle into serving bowls and sprinkle with grated parmesan cheese is desired