4 boiled cubed or pulled chicken breasts
(1) 16oz. jar of Salsa
3 cans of undrained white beans
8oz. block of Pepper Jack cheese (cubed)
1/4 tsp cumin
Cook in a crock pot on low for about 3-4 hours. Stir ocassionally. Season w/ salt and pepper to taste.
**I don't like it with a super kick, so I use mild salsa and a little less than the entire block of cheese.**