Kerry's Chicken Tortilla Soup

Chicken Tortilla Soup

4 chicken breast halves
2 15-oz cans black beans, undrained
2 15-oz cans Mexican stewed tomatoes, or Rotel tomatoes
1 cup salsa (mild, medium, or hot, whichever you prefer)
4-oz can chopped green chilies
14 1/2-oz can tomato sauce
1 can corn
tortilla chips
2 cups grated cheese

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 shred meat with 2 forks, or slice into bite-sized pieces, whichever you prefer. Stir into soup.
4. To serve, ladle soup into bowl. Top with cheese. Put a handful of crushed tortilla chips on top.