This recipe I memorized from 38 years ago. Made every Holiday and for family gatherings.
I never write it down, but for the Tribe I am.
1 2lb. Box of Velveeta
1 stick butter
1 can Campbell’s Chicken Gumbo Soup
2 cups finely chopped celery
1 finely chopped medium sized onion
16 oz frozen Hot Hatch green chile thawed and drained ( our particular preference) or you can use canned chopped green chile, and use preference for mild or hot.
Garlic salt to taste
Tortilla chips ( get plenty they go fast)
Saute in butter, celery and onion. Over a lower medium heat and stir occasionally ( usually 15 minutes)
Add the chicken gumbo soup ( do not dilute with water)
Add green chile
Block cube the Velveeta and turn on low heat, stirring constantly to prevent sticking or scorching.
Garlic salt to taste.
This feeds an army, you can transfer to a crock pot and keep on warm.
Refrigerate any leftovers and it is very easy to warm up in the microwave.
(I use it for Huevos Rancheros vs melted cheese, or fry up potatoes and pour over for high calorie happiness)