4 Small Chicken Breast
15-oz can Black Beans, undrained
2 15-oz cans Mexican Style Stewed Tomatoes (I used Fire Roasted)
1 C Salsa
14 1/2-oz can Tomato Sauce
4-oz can Green Chilies (optional)
Combine everything but tortilla chips and cheese in Crock Pot, use at least a 5 quart one,
Cook on Low 6-8 hours. About an hour before serving, remove chicken and shred it, then put it back in the Crock Pot.
Once finished, put chips in the bottom of a bowl, add soup, and top with cheese!
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