Chicken Tortilla Soup

4 - 6 chicken breast halves (2-3 chicken breasts cut in half)
2 15 oz. cans black beans un-drained or pinto beans
2 15 oz. can Mexican stewed tomatoes
1 cup salsa
14.5 oz. can tomato sauce
tortilla chips
Shredded cheddar cheese
sour cream

Combine all ingredients, except chips and cheese, in large slow cooker.
Cover and cook for 8 hours on low or 4 hours on high.
Just before serving, remove chicken and cut/shred into bite size pieces.
Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips, top with cheese.
Add sour cream when serving.

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