Trisha’s Chicken Tortilla Soup

4 boneless/skinless chicken breasts (frozen or thawed)
2 15 oz. cans black beans (drain and rinse)
2 15 oz. cans Mexican beans (drain and rinse)
1 can stewed tomatoes
1 cup salsa
1 4 oz. can of green chilies
1 14 ½ oz. can tomato sauce
2 c. cheddar cheese
Tortilla chips
Combine all ingredients except chips and cheese in large crock pot. Cover and cook on low for 8 hours. Just before serving, remove chicken and shred. Add chicken back to the soup. Serve with tortilla chips and cheese on top.