1 lb. boneless, skinless chicken breast halves, cut into 3/4-inch chunks
2 Tbsp. ground cumin
1 jar (16 oz.) salsa
2 cans (16 oz. each) great northern beans, drained and rinsed
1 cup frozen corn
1-1/2 cups (6 oz.) Sargento® Fine Cut Shredded Colby-Jack Cheese or Sargento® Fine Cut Shredded Monterey Jack Cheese, divided
Sour cream (optional)
Green onions, sliced (optional)
Black olives, sliced (optional)
Tortilla chips, crushed (optional)
Heat oil in large saucepan over medium heat. Add chicken; cook 3 minutes, stirring frequently. Add cumin; cook 1 minute, stir constantly. Add salsa, beans and corn; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring once.
Remove from heat; stir in 1 cup cheese. Ladle into bowls; top with remaining cheese and serve with toppings, as desired.