Crock Pot Chicken Tortilla Soup

- 4 Boneless, skinless chicken breast halves
- 2, 15 oz. cans black beans, undrained
- 2, 10 oz. cans Mexican-style stewed tomatoes
- 1 Cup salsa
- 4 oz. can chopped green chilies
- 14 1/2 oz. can tomato sauce
Garnishes: tortilla chips, sour cream, and chopped fresh cilantro.

1. Combine all ingredients in slow cooker.
2. Cover and cook on high 1 hour and then on low 4 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Return chicken pieces back to soup in slow cooker.