A guaranteed crowd pleaser, this creamy, indulgent chili con queso is made with a secret healthy ingredient: bone broth. Gluten-free, ready in 20 minutes.
In a cast-iron skillet or a medium saucepan, heat the oil over medium heat and sauté the onion, garlic, and jalapeño (if using fresh) with cumin, salt, and cornstarch for 2 to 3 minutes, until the onion is translucent.
Add the broth and cook for 3 to 4 minutes. Stir constantly, allowing the sauce to thicken.
Add the cheese and tomatoes. Carefully simmer the queso over low heat for 3 to 5 minutes. Stir and adjust its thickness to suit your taste by adding more broth or cheese.
Serve hot with tortilla chips.