3-4 chicken breasts
2 15-ounce cans black beans, undrained
2 15-ounce cans Mexican stewed tomatoes, or Rotel
1 c salsa (your choice in terms of heat level)
4-ounce can chopped green chilies
14 1/2-ounce can tomato sauce
Combine first 6 ingredients in large slow cooker. Cover; cook on LOW 8 hours. Just before serving, removing chicken and either shred or cut into bite-sized pieces. Stir back into soup. To serve, put a handful of chips in each bowl. Ladle soup over chips. Garnish with cheese, sour cream and cilantro.
Yields: about 8 servings