Chicken Queso Dip

INGREDIENTS

• 4 ounces Monterey jack cheese, shredded
• 8 ounces Velveeta cheese, cut into ½ inch cubes
• 6 ounces evaporated milk
• 2 packets Instant Chicken Bone Broth
• Splash of olive oil
• ½ cup yellow onion, finely chopped
• ½ cup tomato, diced
• ½ cup canned diced green chilis
• Pinch cayenne

DIRECTIONS

Heat a 2 quart saucepan over medium-high heat. Add the olive oil and onion to the pan. Sauté until softened, about 2 minutes. Reduce heat to medium and add the evaporated milk. When the milk begins to boil, remove from heat and add the cheeses. Stir constantly until all the cheese has melted, about 5–7 minutes. Add the broth packets, tomato, chilis, and cayenne and stir to combine. Serve with tortilla chips.