Creamy Chicken Tortilla Soup

1 cup Pace Picante Sauce (medium heat)

2 cups frozen corn

2 cans black beans (rinsed/drained)

1 can cream of potato, mushroom, or chicken soup

1 can condensed cheddar cheese soup

1 soup can of water

1 lb chicken breast (cut into ½-1 inch cubes)

1 tsp cumin

1 cup shredded cheddar cheese

3 tbsp chopped fresh cilantro

4-5 corn tortillas cut into strips

Mix all ingredients (except the last three) in a crock pot. Cook on low for 4-5 hours, or until the chicken is cooked through. Add the last three ingredients and cook for an additional 15 minutes.

Serve warm, topped with sour cream, more shredded cheese, and crunchy tortilla strips (or crushed corn chips)!