2 T Margarine
1 C. chopped Celery (I leave this out)
1 C. chopped Onion
2 (14.5 oz.) cans of chicken broth
3 C. of peeled and cubed potatoes
1 (15 oz.) can of whole kernel con
1 (4oz.) can diced green chilies
1 (2.5oz) package country style gravy mix
2 C. milk
1 C. shredded mexican-style cheese
In large saucepan, melt margarine over medium high heat. Add celery and onion. Cook and stir until tender, about 5 min.
Add chicken broth; bring to boil. Add potatoes; cook over low heat for 20-25 min. or until potatoes are soft. Stirring occasionally.
Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.