2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Chicken Soup
1 lb. skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 C. frozen whole kernel corn
1 can (about 15 oz.) black beans, rinsed and drained
1 soup can water
1 tsp. ground cumin
4 corn tortillas (6-inch), cut into strips
1 C. shredded Cheddar cheese (about 4 ounces)
1/3 C. chopped fresh cilantro leaves
Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.