Chicken Tortilla Soup

1 cup medium salsa
2 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can yellow and white sweet corn, drained
1 can black beans, drained and rinsed
1 soup can of water
1 tsp cumin
1 cup cheddar cheese
2 whole wheat tortillas
1/4 cup cilantro
Greek yogurt, for topping

Combine the salsa, chicken breasts, soup, corn, black beans, water and cumin in a slow cooker. Cook on low heat for 4 hours.
After 4 hours, remove the chicken breasts, and use a fork to shred.
Use a pizza cutter to slice the tortillas into small strips.
Stir in the shredded chicken, tortillas, cheese, and cilantro.
Serve with a dollop of Greek yogurt.