INGREDIENTS
1 cup
Pace Picante Sauce (I used hot)
2 cans
each Campbell's Condensed Cream of Chicken Soup)
1 can
black beans (rinsed, drained)
1 lb
skinless (boneless chicken breasts, cut into 1/2-inch pieces)
2 cups
frozen whole kernel corn
1
soup can water
1 tsp
ground cumin
4
corn tortillas (6-inch, cut into strips)
1 cup
shredded Cheddar cheese
1/3 cup
chopped fresh cilantro leaves