Thursday, September 26, 2013

Pepper Jack Chicken Soup

Even I'm wondering why I'm making soup when it's 82 degrees out but the weather is supposed to turn to the damp side starting later tonight so this will be nice to have on hand.  Plus this is the easiest soup recipe ever that I got from one of my friends a few years ago.

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.

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