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)