Heat a medium saucepan over medium heat and crumble in fresh chorizo; cook for 5 to 6 minutes until browned.

Add the can of diced tomatoes with green chiles, including all liquid, and stir to combine.

Reduce heat to medium-low and pour in heavy cream, stirring well to combine.

Add sliced white American cheese in batches, stirring constantly until each batch is fully melted.

Stir in minced chipotle peppers and 2 tablespoons of adobo sauce until evenly distributed.

Season with cumin, salt, and black pepper to taste, adjusting seasoning as needed.

If the queso is too thick, add a splash more cream and stir; for more heat, add another chipotle pepper and a teaspoon of adobo sauce.

Transfer the queso to a serving bowl or slow cooker set to the warm setting and garnish with fresh cilantro if desired.