1 (4 ounce) can condensed cream of chicken soup
1 tablespoon vegetable oil
1 cup chicken broth
1 cup shredded pepper jack cheese
In a medium saucepan, mix the chicken soup, oil and chicken broth. Bring to a boil over medium-high heat. Reduce heat to low, and simmer 25 minutes, stirring occasionally. Stir chicken into soup mixture. Return to a simmer, stirring occasionally, until fully cooked.
Meanwhile, place shredded cheese in a small bowl and add chicken oil. Stir to cook until melted. Transfer to a large bowl, cover and refrigerate until serving.