Crock Pot Chicken Tortilla Soup

I got this recipe from a local Wheaton girl's blog - a fellow TU grad :)
Well when I went to the store, I had forgotten my list so I went from memory and had to tweak it a tiny bit when I got home and was missing a couple things. You can see my revisions below - because it was AWESOME. Love, Loved it.

Crock Pot Chicken Tortilla Soup
4 chicken breasts
2 cans black beans (rinsed and drained)
1 can corn (rinsed and drained)
2 cans mexican stewed tomatoes (Del Monte brand)
1 can tomato sauce
1 jar salsa
1 small can green chilies, if you like a little kick
*Throw all ingredients, in that order, into the crock pot. Cook on high 4-6 hours, then pull chicken and tomatoes out and shred / chop. Return to soup and stir well. Serve with sour cream, shredded cheddar, and crushed lime flavored tortilla chips on the side. Another fabulous freezer soup. We always make simple Monterey Jack quesadillas on the side.

*Rachel made it with 1 can of black beans, 1 can of mexican stewed tomatoes and because of that I only made 3 chicken breasts. I also added some salt and pepper toward the end. Definitely serve with sour cream, cheese and lime tortilla chips or cool ranch doritos crushed on top (whatever you have :)) and also good with quesadillas on the side!