Anne's "Dutch" Cheesy Chicken Chili

Now that they are cooking for themselves, my daughters are nostalgic for their mother's recipes.  Here is "cheesy chicken chili," as taught to me last century by our neighbor in Holland, Michigan.  I won $100 when I submitted this to the Sargento cooking competition, and immediately lost the money making what turned out to be an illegal u-turn in Temple Terrace, Florida.  No doubt it was karma for not crediting Anne.  See what happens when you don't follow the Goody Two Shoes path?

This is an extremely easy and tasty dish, easily doubled or tripled, and made either on the stove (in a sturdy pot with a lid) or in a crock pot.

Ingredients:

1 lb boneless, skinless chicken breasts or tenderloins
1 can northern white beans (or the beans of your choice - I have used red and black beans, as well)
1 jar salsa (I like Newman's own for this recipe)
2 TB ground cumin
4 or more ounces sharp cheddar, shredded

Directions:

Cut chicken into 1 inch pieces, or the size you prefer. 
Drain the beans and rinse, if you wish.
Combine all ingredients except cheese in the pot.  Stir and cover.
Cook over medium-low heat for 45 minutes, or until done.
Or place in a crockpot on low and go do your thing.

Stir in cheese just before serving.  The chili will be creamy and delicious!
Serve with sour cream, additional cheese and any other preferred chili toppings.