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.