Queso Chicken Chili

1 pound boneless, skinless chicken breasts
3 cups salsa
1 1/2 cups water
1 tsp cumin
2 tsp chili powder
1/2 tsp salt
3 bell peppers, minced
1 can corn, drained
1 jalapeno pepper, ribs and seeds removed, minced
1 can black beans, rinsed and drained
4 oz cream cheese
6 oz pepper jack cheese
cilantro for topping

Place chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the crockpot.  Cover and cook on high for 3-4 hours.  When the chicken is done, shred the meat in the crockpot.  Put bell peppers, corn, jalapeno, and beans in crockpot and stir.  Add rest of salsa and cream cheese to crock pot and stir.  Occasionally stir until cream cheese is melted.  If needed, add 1/2 cup of water to crockpot to get consistency desired.  Let simmer for 15 minutes.  Stir in pepper jack cheese and sprinkle with cilantro.