Chicken Tortilla Soup
3-4 Chicken breast halves
1 15 oz can black beans, undrained
2 15 oz cans Mexican stewed tomatoes or Rotel tomatoes
1 Cup salsa
1 4 oz can chopped green chilies
1 14 oz can tomato sauce
2 cups grated cheese
1. Combine all ingredients except chips, cheese and avacado in large slow cooker.
2. Cover and cook on low for 8 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese and cubed avocado pieces.