Crock Pot Chicken Fajita Soup

Crock Pot Chicken Fajita Soup
1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 c. salsa
2 c. frozen corn
15 oz. black beans, drained and rinsed
1½ c. water
1 t. ground cumin
½ t. dried cilantro
1 c. shredded cheddar cheese
Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips *see below

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
Cook on low for 4-6 hours. Remove the chicken and shred it. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes.
Serve with your favorite toppings.

*Baked Tortilla strips

8 small corn tortillas
4 t. vegetable oil
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. salt

Preheat oven to 375°.

Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.

Transfer to sprayed baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
Cool completely before storing in an airtight container or use right away.
OR if you want to fry them
Cut tortillas in strips, & fry in frying pan with a small amount of oil.  Sprinkle with salt seasonings.