Chicken Tortilla Soup

Oh my goodness this is heavenly.  Just enough spice and soo full of flavor.  Super easy to put together and just delicious.  I hope you like it too.

Chicken Tortilla Soup

4 uncooked boneless, skinless chicken breast halves
2 15 oz cans of black beans, undrained
2 15 oz cans of Mexican stewed tomatoes or Rotel tomatoes, undrained
1 cup low sodium salsa (mild, medium, or hot, whichever you prefer)
4 oz can chopped green chilies, undrained
14 1/2 oz can low sodium tomato sauce
1 Tbsp  cumin (we add this just for some added mexican flair) 
baked tortilla chips
2 cups grated fat-free cheese


Combine all ingredients except chips and cheese in a large slow cooker.

Cover. Cook on low for 8 hours

Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

To serve, put a handful of chips in each individual soup bowl.  Ladle soup over chips. Top with cheese.