Chicken Tortilla Soup

4 chicken breast halves
2 15-oz. cans black beans, undrained
2 15. oz. cans Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa
4 oz. can chopped green chiles
14 1/2 oz. can tomato sauce
Tortilla Chips
2 cups grated cheese

1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on Low 8 hours.
3. Just before serving, remove chicken breasts and slice into bite sized pieces. Stir into soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Contributor: Nancy Herzog