Step 1

Add olive oil to a small skillet over medium heat. Saute onion and minced jalapeno.  Turn heat to low and add shredded cheese and milk.  Stir continuously until the cheese is melted.  Slowly stir in enough chicken broth to thin it out to the desired consistency.

Step 2

Stir in fresh chopped cilantro and finely diced sun-ripened tomatoes. Season with kosher salt and freshly ground black pepper to taste. Garnish with fresh chopped cilantro or a little Pico de Gallo.