Creamy Chicken Tortilla Soup

My family really enjoys this recipe.  It is exactly what the title claims it to be- creamy with lots of chicken.  I love the authentic taste of the cilantro but if you are not a fan then you can omit it but honestly it tastes better with.  I have rediscovered my crock pot over the last year or so.  This is a great go-to recipe for those days when you just know that if dinner doesn't happen before noon it isn't going to happen at all.  It tastes like a meal you spent time on but it took me about 5 minutes to throw it together today.  

2 C. Salsa (make sure you use salsa that you really like because it really adds a lot of flavor to the soup.)
2 Frozen Chicken Breasts (you don't even have to thaw these out, how great is that?!?)
2 C. Corn, frozen or canned
1 Can Black Beans, rinsed and drained
2 Cans Cream of Chicken Soup
1 Soup Can of Water
1 tsp. Ground Cumin
1/3 C. chopped fresh cilantro leaves
1 Cup Shredded Cheddar Cheese

Fried tortilla strips or crushed tortilla chips

Lay the two chicken breasts inside of your crock pot.  Add salsa, soup, corn, beans, water, and cumin.  Cover and cook on low 5 1/2 hours or on high 3 1/2 hours.  Take chicken out and shred and then return it to the crock pot.  Stir in cheese and cilantro and cook 15 minutes longer.  Serve with fried tortilla strips or crushed tortilla chips, chopped tomatoes, olives and additional cheese, if desired.  Serves 6-8 people.