Tex-Mex Chowder

In a 6-quart Dutch oven, cook and stir onion, garlic and celery in hot oil over medium heat for 5 minutes, or until the onion is tender. Add cubed chicken and cook until chicken is no longer pink. Add broth and potatoes. Bring to a boil, then reduce heat.

Cover and simmer for 12 to 15 minutes or until potatoes are tender, stirring occasionally. In a medium bowl, dissolve gravy mix into milk. Stir milk mixture into the soup. Stir in Velveeta, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted.

Serve with corn chips.