Ingredients

• 1 cup chicken broth
• 2 pounds shredded American cheese
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into cubes
• 3 links Mexican chorizo, casing removed and meat crumbled
• 1 (10 ounce) package sliced button mushrooms
• 2 tomatoes, seeded and diced
• 1/2 yellow onion, diced
• 2 jalapenos, seeded and diced
• 2 green onions, diced
• 1 clove garlic, or to taste, minced
• 8 ounces shredded Cheddar cheese

Instructions

1. 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.
2. 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.
3. 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.