Cinco De Mayo - Chicken Tortilla Soup

from Fix-it and Forget-It Cookbook, prepared by Judy Stoddard

Chicken Tortilla Soup, Makes 6 - 8 servings

4 chicken breast halves

2 15-oz. cans black beans, undrained

2 15-0z cans Mexican stewed tomatoes, or Rotel tomatoes

1 cup salsa (mild, medium or hot)

4-oz.can chopped green chilies

tortilla chips

2 cups grated cheese

Directions:

1. Combine all ingredients except chips and cheese in large slow cooker
2. Cover.  Cook on Low 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.