• 1/2 tablespoon olive oil
• 1/4 cup sweet onion, chopped
• 1/2 – 1 jalapeño, minced (to taste)
• 1 lb white American cheese, shredded
• 1 cup milk
• 1/4 – 1/2 cup low sodium chicken broth
• 1/4 cup cilantro, chopped
• 1/2 cup tomatoes, finely diced
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Add olive oil to a small skillet over medium heat.
2. Sauté the onion and minced jalapeño until softened.
3. Turn heat to low and add the shredded cheese and milk. Stir continuously until the cheese is melted.
4. Slowly stir in enough chicken broth to achieve your desired consistency.
5. Stir in fresh chopped cilantro and finely diced tomatoes.
6. Season with kosher salt and freshly ground black pepper to taste.
7. Garnish with fresh chopped cilantro or a little Pico de Gallo before serving.