4 chicken breasts
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (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. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.
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