5 c. chopped cooked chicken
3 (15 oz.) cans Great Northern beans, drained and rinsed
1 (32 oz.) box chicken broth
1 (16 oz.) jar salsa verde
1 (8 oz.) pkg. shredded Monterey Jack cheese with peppers
2 tsp. ground cumin
In a slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce the heat to low and simmer 2 hours. Serve.