Ingredients35 m servings 719
- 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 7.4 46.1 175 2284 Full nutrition
ReviewsRead all reviews 6
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 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 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.
Modified the recipe, used cilantro, garlic, one fresh tomato and two cans of Rotel. I subbed shrimp for chicken. It was very tasty. I will attempt to post a pic.