Chicken Tortilla Soup

This one is super easy as well. I love to make it on a cold winter day . . .

4 chicken breast halves
2 15 oz cans black beans, undrained
2 15 oz cans Rotel tomatoes
1 cup salsa
4 oz. can chopped green chilies
14 1/2 oz can tomato sauce
tortilla chips
2 cups grated cheese

Combine all ingredients except chips and cheese in a crock pot. Cover and cook on low for 8 hours. Just before serving, remove chicken breasts and shred the meat. Stir into soup.

To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.