1 Can (14.5 oz.) tomato sauce
1 Can (4 oz.) chopped green chilies, undrained
1 Cup Salsa
1/2 Cup water or chicken broth
2 Can (15 oz.) Stewed Tomatoes
2 Can (15 oz.) black beans, drained and rinsed
2 Cup fat-free cheese, grated
4 uncooked boneless, skinless chicken breast halves
Baked tortilla chips

Combine all ingredients except chips and cheese in a 4-5 quart slow cooker. Cover and cook on low for 8 hours. Just before serving, remove the chicken breasts and slice into bite size pieces. Stir into soup. To serve, place a handful of chips in each soup bowl, ladle soup over chips and top with cheese.