White Chicken Chili

1 store-bought roasted chicken (I like the lemon pepper one)
1 24oz. jar of Randall’s white beans or 2 cans of white beans.
1 24oz. jar of mild or medium chunky salsa (I always use medium, but you can use hot if you really want some “kick”)
1 14oz can Swanson’s or College Inn chicken broth (sometimes I add 2 cans depending on the thickness of the chili)
1 tsp. ground cumin
1 tsp. chili powder
1 cup shredded Mexican blend cheese or shredded cheddar cheese

Remove skin from chicken. Cut or shred chicken into bite sized pieces. Combine chicken and next 5 ingredients in a Dutch oven or soup pot. Heat through and adjust seasoning (salt, pepper) to taste. (Some salsas can be salty, so I always taste the chili after it is heated through and add salt if necessary). Ladle into bowls and top with shredded cheese. Serve with warm corn bread or warm tortillas.