One thing I would do differently is add slightly less liquid and shred the cheese instead of chunking it. So, I've changed the recipe below to reflect my changes!
Here it is:
White Bean Chili
1 block pepper jack cheese, shredded
1 block Monterey Jack cheese, shredded
1 large onion, chopped
1 16 oz. jar Salsa
2 cups Navy beans
2 cups water
4 cups chicken broth
1 Tbsp. Cumin
1/2 tsp. salt
1/2 tsp. pepper
Soak your Navy beans in a large bowl or pot overnight. Make sure to cover them with about 4 inches of water.
In the morning, drain the liquid and rinse your beans. Pour into your slow cooker.
Add chicken broth, water, salsa, onions, cumin, salt and pepper to slow cooker and stir.
Cook on low for 8-10 hours.
Add Monterey Jack and Pepper Jack cheese. Turn on High for 1 hour.
Stir and serve with crushed tortilla chips on top or on the side.