Chicken Tortilla Soup

4 chicken breast halves
2 15 oz cans black beans, undrained
2 15 oz. cans Mexican stewed tomatoes
1 cup salsa
4 oz can of chopped green chilies
14 1/2 oz can tomato sauce
Tortilla chips
2 cups grated cheese

Combine all ingredients except chips and cheese in slow cooker. Cover, cook on low 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 and top with cheese.