1-2 lbs. cooked chicken, cubed
1 (48 oz.) jar Great Northern beans
1 (16 oz.) jar Chi Chi salsa (hot or mild)
1/2-1 (8 oz.) block Monterey Jack cheese, grated (can use Monterey Jack with jalapeno pepper)
2 tsp. ground cumin

In 3 quart kettle combine chicken with beans, salsa, grated cheese and spice. Simmer 1-2 hours, stirring occasionally and adding water if chili becomes too thick. Can also use slow cooker for this. Ladle into bowls and serve with corn chips. 6 servings.