3 chicken breasts or thighs
2 c. water (or 1 c. chicken broth)
48 oz. northern beans
12 oz. salsa
2 tsp. cumin
8 oz. Monterey Jack cheese with jalapenos (milder? 1/2 plain, 1/2 with peppers)

Poach chicken in 2 cups water. Debone and shred chicken in food processor or with fork. Combine shredded chicken, beans, salsa and cumin and add to the water. Heat through. Shred cheese and add to pot. Stir until cheese is melted. Serve. Serves 6-8.