Creamy Chicken Tortilla Soup

1/2 C chunky salsa (mild, medium or hot)
2 lb boneless skinless chicken breast cut into 1/2 inch pieces
2 C frozen corn
1 can (approximately 15 oz) black beans rinsed and drained
2 cans (10-3/4 oz each) cream of chicken soup
1 can (approximately 15 oz) diced tomatoes with jalapenos or green chilies (choose according to the spice level/heat you prefer)
small can green chilies
1/2 C water
1 tsp ground cumin
1 or 2 6-inch corn tortillas cut into strips
1 C shredded cheddar cheese
1/3 C chopped fresh cilantro (optional)

Stir the salsa, chicken, corn, and beans in a 4-quart slow cooker/crock pot. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture. Cover and cook on low for five hours or on high for 2 to 2-1/2 hours. Stir in tortilla strips, cheese and cilantro.  Cover and cook an additional 15 minutes. Enjoy with warm tortillas or corn bread!   Serves six generously if you add another pound of chicken.