3 to 4 chicken breasts (boneless, skinless)
2 cans black beans, undrained
2 cans Mexican stewed tomatoes, undrained
1 4 oz can diced green chiles
1 can tomato sauce
1 cup salsa (any kind, just pick your favorite)
Mix all the ingredients in crockpot. Cook on low for 6-8 hours or high for 4 hours. When ready to serve, take chicken out to shred. Return to crockpot. For serving, crumble tortilla chips in bottom of each bowl, pour soup on top. Top with shredded cheese and sour cream as desired.
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