Crock Pot Mexican Chicken

• 2 -3 large boneless skinless chicken breasts
• 1 (10 1/2 ounce) can low-fat cream of mushroom soup
• 1 (10 1/2 ounce) can low-fat cream of chicken soup
• 0.5 (10 1/2 ounce) soup can water
• 1 cup salsa
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can diced green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups shredded low-fat monterey jack cheese
• tortilla
• shredded lettuce

1. In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
2. Cook on LOW 6 hours.
3. Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
4. Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.

chicken breasts, lowfat cream of mushroom soup, lowfat cream of chicken soup, water, salsa, black beans, green chilies, chili powder, cumin, cayenne pepper, cheese, tortilla, shredded lettuce

Taken from www.food.com/recipe/crock-pot-mexican-chicken-153951 (may not work)