"Almost Embarrasing How Easy" White Chicken Chili

I know we all have these nights... "I forgot to take the meat out of the freezer for dinner tonight!" This is my cue to hit the market on the way home from work and grab a rotisserie chicken and pray for creativity!
The chili recipe below is from one of those particular nights, and has now become a staple in our home even when we aren't having a crazy, hectic day!

1 Rotisserie Chicken, shredded
1 can sweet corn with peppers
1 jar Great Northern Beans
1 can chicken broth
1 container fresh salsa (I use Jacks Special Medium)
1 tsp. cumin
1/2 tsp. cracked black pepper
Sea Salt to taste
8 oz. pepper jack cheese, shredded

In large pot (I like to use my dutch oven), add chicken, corn, beans, chicken broth, salsa, cumin, salt, and pepper. Heat over medium heat for 10 minutes. Reduce heat to medium low and continue to simmer for 10 to 15 minutes.
Gently stir in cheese and cook until melted, about 5 minutes!

DONE! Easy as that!

Serve in bowls topped with tortilla chips, sour cream and shredded cheese.... and your favorite local brew as beverage of choice!