Serving Size : 6
1-1/2 pounds boned and skinned chicken breast halves, cut up
3 cans great northern beans, drained, 15 ounce each
2 cups fat-free chicken broth
2 teaspoons ground cumin
8 ounces salsa
8 ounces Monterey jack cheese, shredded
Brown chicken breast pieces in a little oil or Pam. Add beans, salsa, cumin and a little chicken broth and simmer for 30 minutes. Add cheese and simmer until completely melted. Add chicken broth as needed to thicken to desired consistency.