A creamy, spicy soup that I love!

Ingredients

*1 1/2 lbs. boneless, skinless chicken breasts
*2 med. white onions
*2 garlic cloves
*2 celery ribs
*1/2 C. canned, chopped jalapeno peppers or 3 fresh jalapenos
*1/2 lb. Monterey Jack cheese
*1 Tbs. olive oil
*4 C. chicken stock
*1 pkg. dry chicken gravy mix
*2 C. whole milk
*2 C. tomato salsa
*one 32-oz. bag frozen hash brown potatoes

Directions

Preheat oven to 300 degrees.  Cut chicken into 1/2-inch cubes.  Peel onion and cut into 1/4-inch pieces.  Peel and mince garlic.  Cut celery into 1/4-inch pieces.  Drain chilies and cut into 1/8-inch pieces.  Cut cheese into 1/2-inch cubes.  Combine chicken, onions, garlic, celery, oil, and stock in a large mixing bowl; stir until well blended.  Pour into a casserole dish, cover, and bake in oven for 1 hour.  Dissolve gravy mix in the milk in a medium mixing bowl.  Stir into cooked chicken mixture.  Add salsa, potatoes, chilies, and cheese, and mix well.  Cover and cook for an additional hour.

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