4 chicken breast halves
2 -15oz cans of black beans, undrained
2- 15 oz cans of Mexican stewed tomatoes
1 cup salsa
4- oz can of chopped green chilies
14 ½ oz can of tomato sauce
Garnish with chips and shredded cheese.
Combine all ingredients in Crockpot and cook on low for 8 hours. Just before serving
remove chicken breasts and slice into bite-sized pieces. Stir back into soup. To serve, put
a handful of chips into bowl, ladle soup over, and top with cheese.
This is so easy, and delicious!