3-4 chicken breasts, cooked and chopped/shredded
12 oz. thick and chunky salsa
48 oz. great white northern beans
1 can creamed corn
8 oz. monterrey jack cheese (OR mexican velvetta)
1 tsp. cumin
Mix all ingredients in large stockpot. Cook over med heat until all cheese is melted and flavors have a chance to meld. OR place in crockpot on low for 4-6 hours. Serve with tortilla chips!