4-oz. can chopped green chilis
14 ½-oz can tomato sauce
1. Combine all ingredients except chips and cheese in a large slow cooker. Cover; cook on low 8 hours.
2. Just before serving, remove chicken breasts and slice into bite-size pieces and stir into soup.
3. To serve, ladle soup into a bowl and top with crumbled tortilla chips and shredded cheese.