Creamy Chicken Tortilla Soup

1 C. Salsa
2 Cans cream of chicken soup
1 lb. Chicken breast, cubed
2 C. Frozen Corn
1 Can Black Beans, drained and rinsed
1 Soup can Water
1 tsp. Ground Cumin
4 Corn Tortillas, cut into 1" strips
1 C. Shredded Cheddar Cheese
1/3 C. Chopped Cilantro Leaves

1. Stir the salsa, soup, chicken, corn, beans, water, and cumin in a 4-quart slow cooker.
2. Cover and cook on low 4-5 hrs. or until chicken is cooked through.
3. Heat a drizzle of Olive Oil in a pan. Fry the tortilla strips until lightly browned.
4. Dish soup into bowls. Top with the fried tortilla strips, some shredded cheese, and some cilantro.