Ooey Gooey Mexican Chicken Filling

Ooey Gooey Mexican Chicken Filling
2 or 3 large boneless skinless chicken breasts
1 can low fat cream of mushroom soup
1 can low fat cream of chicken soup
1/2 can water
1 cup salsa
1 15oz can black beans, drained & rinsed
1 4oz. can diced green chilis
1 tsp. chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1 1/2 cups shredded low fat Montery Jack cheese
In the crockpot wisk together the soups, water and spices. Stir in the salsa, beans and green chilis. Place the chicken breasts into the mixture. Cook on low 6 hours. Shredd the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through. Serve with warm low fat flour tortillas and shredded lettuce or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.