Tex-Mex Chicken Chowder

1/2 Tbsp. olive oil

1 onion, chopped

1 cup chopped celery

2 cloves garlic, minced

1 lb. boneless, skinless chicken breast, cut into 1-inch pieces

1 (14 oz.) can chicken broth

1/2 (32 oz.) package frozen diced hash brown potatoes

1 cup canned corn

1/2 (2.64 oz.) package country gravy mix

1 cup milk

4 oz. processed cheese, cut into chunks

1/2 (16 oz.) jar salsa

1 (4 oz.) can diced green chilies

Corn chips, for serving

In a large pot over medium heat, add oil, onion, celery and garlic. Cook about 5 minutes.

Add chicken pieces, broth, potatoes and corn. Bring to boil, then reduce heat to medium-low. Cover and let simmer about 15 to 18 minutes, stirring occasionally, until chicken is cooked through.

In a medium bowl, whisk together gravy mix and milk. Stir into soup mixture. Add cheese, salsa and green chilies. Reduce heat to low. Cook and stir until cheese is melted. Serve with corn chips.