Chicken Tortilla Soup

4-6 chicken breasts (frozen or thawed)
2 cans mexican stewed tomatoes - don't drain
1 can (4 oz) diced green chilies
2 cans black beans - don't drain
1 can (not the small can) tomato sauce
1 cup salsa
Optional - add corn and/or any other beans (red, garbanzo)

1. Place chicken in the bottom of slow cooker. Pour all ingredients on top & mix together.
2. Cook on low for 8 hours. Cut up chicken before serving.
3. Serve with shredded cheese and crushed tortilla chips on top. Or eat with scoop type chips.

I found this recipe on another blog...haven't made it yet, but it looks yummy (and more important, looks easy!)