Pepper Jack Chicken Soup
2 chicken breasts, cut into small, bite-size pieces
1 1/2 cups chicken broth
2 1/2 cups 2% milk
8 oz Pepper Jack cheese
Cook chicken in the bottom of a dutch oven or soup kettle in a half cup of chicken broth. When no longer pink, add in remainder of broth and milk. Bring heat up to almost a boil and add in cheese. Stir and serve when cheese has melted.