4 uncooked boneless, skinless chicken breast halves
2 - 15 ounce cans black beans
2 - 15 ounce cans rotel tomatoes/mexican stewed tomatoes
1 cup salsa
4 ounce can chopped green chilies
14.5 ounce can tomato sauce
tortilla chips
grated cheese
1. combine all ingredients except chips and cheese in slow cooker.
2. cover. cook on low for 8 hours.
3. just before serving, remove chicken breasts and slice into bite-size pieces. stir back into soup.
4. to serve, put a handful of chips in each individual bowl. ladle soup over chips. top with cheese.
*recipe came from tiffany tice
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