| | Directions | | Combine all except chips and cheese in large slow cooker, cover and cook on low for 8 hours. Dice chicken breast and return to soup. Add tortilla chips and cheese just before serving |
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| Ingredients | | - |  | 4 chicken breaks halves |
| - | | 1 cup salsa |
| - | | 2 cans Mexican stewed tomatoes (15 ounce cans) |
| - | | 4 ounces chopped green chilies |
| - | | 2 cans black beans, undrained (15 ounce can) |
| - | | 14 1/2 ounces tomato sauce |
| - | | tortilla chips |
| - | | 2 cups cheese |
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