CHICKEN PEPPER JACK SOUP
1 chicken breast
Italian seasoning to taste
Salt and pepper to taste
Water (as needed)
1 (26-ounce) can cream of chicken soup
1/2 cup finely chopped bell pepper
1 (2-ounce) jar diced pimento with juice
1 (8-ounce) package pepper jack cheese
8 ounces heavy whipping cream or more to reach desired consistency
Season chicken breast with desired amount of Italian seasoning. Place in small boiler and add enough water to cover. Bring to a boil and cook chicken breast thoroughly. Remove chicken from stock and allow to cool enough to handle.
Shred chicken and return to stock over medium heat. Add cream of chicken soup, bell pepper and pimento. Cook over medium heat until peppers are cooked through. Shred cheese over soup, and add whipping cream to desired consistency. Stir until heated through and serve.