Ingredients35 m servings 719 cals
- Bring chicken broth to a boil in a pot; add American cheese, bring to a simmer, reduce heat to low, and cook, stirring frequently, until the cheese melts into the broth, about 5 minutes.
- Heat olive oil in a skillet over medium-high heat; saute chicken and chorizo in oil until the chicken is no longer pink in the center, 5 to 7 minutes. Add mushrooms, tomatoes, onion, jalapenos, green onions, and garlic; saute until all vegetables are tender, 7 to 10 minutes.
- Stir chicken mixture into the melted cheese; bring to a simmer. Stir Cheddar cheese into the mixture and cook until completely melted, about 5 minutes.
- Cook's Note:
- Processed cheese food (such as Velveeta®) works well in this recipe in place of the American cheese.
Per Serving: 719 calories; 56.4 g fat; 7.4 g carbohydrates; 46.1 g protein; 175 mg cholesterol; 2284 mg sodium. Full nutrition
ReviewsRead all reviews 5
I gave it 5 stars for the chicken broth idea. So smart. Keeps it from burning to the pan. I made mine with drained organic salsa, canned green chilis and cubed linguica. The bomb.
I used one green and one red bell pepper instead of the mushroom and used Velveeta and cheddar cheese in 1:1 ratio and using only 2 lbs of cheese total in 3/4 cup of chicken broth. The amount o...
I have only ever melted American cheese with milk in the past and clearly I have been doing it wrong all of these years. The chicken broth melted it into a perfect consistency without it burning...
Great idea to use broth. It tasted great. I miss having the occasional Friday night Mexican restaurant now that I've moved to the Northeast. My daughter's favorite.