2 pounds chicken breast -- cooked, pulled into pieces
16 ounce jar fresh salsa -- from refrigerated section
4 15 ounce cans small white beans -- 2 drained, 2 not
1 teaspoon cumin
8 ounces package pepper jack cheese -- cubed or shredded
Combine all ingredients and cook until cheese is melted and thoroughly hot.
Notes: There's not much liquid, so I didn't drain the other two cans of beans and it was just right.
The type of salsa you purchase will define how hot it is. I usually buy the medium heat kind, but if you don't like a lot of spice, you might buy the mild.
NOTES : This is delicious. Have more cheese available to serve on top.
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