Chicken Tortilla Soup

4 Chicken Breast halves
2 15oz. cans black beans, undrained.
2 15 oz. cans stewed tomatoes
1 cup of salsa
4 oz. can chopped green chilies
141/2 oz. can tomato sauce
tortilla chips
grated cheese

Combine all the ingredients except chips and cheese in a large slow cooker. Cover. Cook on low for 8 hours. Just before serving, remove the chicken breast and slice into bite size pieces. Stir them into the soup. To serve, put a handful of chips into individual bowls. Ladle soup over chips. Top with cheese. (Our family also likes to top with a dollop of sour cream.)

I got this recipe from the Fix-it and Forget-It Cookbook. Great Recipe!