Queso Mama’s Slow Cooker White Chicken Chili

1 pound raw boneless, skinless chicken breasts
3 cups salsa, divided
1 1/2 cups water
1 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon salt
2 bell peppers, minced (any color)
1 14-ounce can corn kernels, drained
1 fresh jalapeno pepper, stemmed, seeded and minced
1 14-ounce can black beans, rinsed and drained
12 ounces Queso Mama White Queso with Green Chiles
Cilantro, for topping (optional)

In a slow cooker, place chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Using two forks, carefully shred the chicken in the slow cooker. Heat a large nonstick skillet on medium-high heat. Do not use any oil. Add the minced bell peppers, corn, and jalapeno. Stir until heated through. Add to slow cooker, along with black beans, Queso Mama White Queso with Green Chiles, and remaining 1 1/2 cups of salsa. Stir well and replace cover. Simmer for another 30 minutes until heated through, stirring occasionally. Garnish with cilantro if desired. Makes 4-6 servings. TIP: Doubles easily!