2 lbs. cooked boneless chicken (remove skin and save broth)
12 oz. (med.) jar of medium or hot Chi Chi's salsa
1 lb. Monterey Jack cheese with jalapeno peppers
2 tbsp. cumin
1 lg. jar Great Northern white beans

Boil chicken until done. Save broth. Add beans, salsa, cumin to chicken. Cut cheese into chunks to melt into chili. Let simmer for 1 hour or to taste. NOTE: if you want a mild taste, add jalapenos separately. Also, if you want a runny chili. Add the broth (1 cup).