Southern Cheesy Chicken Chowder

In a 6 qt. Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes or until onion is tender.

Add chicken; cook and stir for 5 minutes or until chicken is no longer pink.

Add broth and potatoes. Bring to a boil, reduce heat.

Simmer, covered, for 12-15 minutes, or until potatoes are tender, stirring occasionally.

In a medium bowl, dissolve gravy mix into milk. Stir milk mixture into soup.

Stir in cheese, salsa and green chilies, reduce heat to low.

Cook and stir until cheese is melted. Serve with corn chips.