Crockpot Tortilla Soup (Campbell's)

1 cup Pace® Picante Sauce

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup

1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces

2 cups frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 soup can water

1 teaspoon ground cumin

4 corn tortillas (6-inch), cut into strips

1 cup shredded Cheddar cheese (about 4 ounces)

1/3 cup 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.