In a heavy saucepan, bring the green chili salsa and the stock to a boil. Sprinkle in the cheese, stir quickly, cover the pan, and remove it from the heat.

Let the mixture stand for 5 minutes. Uncover, stir again if needed to help cheese melt evenly, and add salt to taste.

Serve immediately or keep heated in a chafing dish. Accompany with tortilla chips.