Crock Pot Chicken Tortilla Soup

Emily Chamberlain

3 chicken breasts
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes (I processed these for sec in the blender to get small chuncks)
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 1/2-pz can tomato sauce
2 cups grated cheddar cheese
Tortilla chips
Other toppings

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours or on high for 4 hours. Just before serving, remove chicken and shred with two forks into bit sized pieces and stir back into soup. Serve in individual bowls and top with broken chips, cheese, sour cream, and avacado. I love to add Cilantro Lime Rice to this soup-it comes out thicker, almost like chilie but the flavor is awesome!