Mexican Chicken Soup

I got this recipe as a suggestion from mjpuzzlemom in my comments after I posted about her other soup. It was super easy and Josh LOVED this one too. Definitely will do it again. Picture next time.

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2″ pieces
2 cans cream of chicken soup
2 cups water
1 15 ounce can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes and green chile peppers, undrained ( Rotel)
1 teaspoon ground cumin
sour cream (optional)
crushed tortilla chips (optional)
*I added shredded cheddar cheese too
Brown chicken in skillet coated with cooking spray and transfer to slow cooker. In a bowl combine soup, water, beans, undrained tomatoes, and cumin. Pour over chicken in slow cooker. Cover and cook on low for about 6 hours. Ladle into bowls and if desired, top with sour cream and sprinkle with crushed tortilla chips.