I had some requests for my soup, so I thought it might be easier to just post the recipe. I've made this for many years and have yet to find anyone who didn't ask for seconds. It is so easy to make and works up very quickly. My baby sister always requests this soup and especially when she's got the sniffles. In the past, if I've had difficulty finding Mexican Velveeta, I've just used regular Velveeta and added a little Tabasco. A couple of times I added some crispy bacon pieces, which gives it that baked potato flavor and besides, what's a few more calories?! :) If you've got a big stockpot, you can easily double the recipe. It's always better the second day (if there's any left over!) :) Enjoy!
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food
1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.