Slow Cooker Creamy Chicken Fajita Soup

From Beehive Soup Activity Night (recipe from Kathryn Clark)

1 lb boneless, skinless chicken breasts (or two 12.5 oz canned chicken breast)
2 cans cream of chicken soup
1 cup salsa
2 cups frozen corn (or one 12 oz canned, drained)
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilatro (optional)
1 cup cheddar cheese, shredded
favorite toppings

Method:
Spray slow cooker with non stick cooking spray. Place chicken into slow cooker. In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours. Or high for 2-3 hours. Remove chicken and shred using 2 forks- unless you used canned chicken. Put back in slow cooker, add cheese and cook 15 more minutes. Serve with favorite fajita toppings (tomato, cheese, avocado, sour cream, tortilla chips...)