Mexican chicken chowder

Best served with jalapeño cornbread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 300°F.

Step 2

2. Cut the chicken into ½-inch cubes.

Step 3

Peel the onion and cut into ¼-inch pieces.

Step 4

Peel and mince the garlic.

Step 5

Cut the celery into ¼-inch pieces.

Step 6

Drain the chiles and cut into ⅛-inch pieces.

Step 7

Cut the cheese into ½-inch cubes.

Step 8

3. Combine the chicken, onions, garlic, celery, oil, and stock in a large mixing bowl and stir until well blended.

Step 9

Pour into a casserole dish, cover, and bake in the oven for 1 hour.

Step 10

4. Dissolve the gravy mix in the milk in a medium bowl.

Step 11

Stir into the cooked chicken mixture.

Step 12

Add the salsa, potatoes, chiles, and cheese and mix well.

Step 13

Cover and cook for an additional 1 hour.