Melissa'S Chicken Tortilla Soup - cooking recipe

Ingredients

2 -3 lbs frozen chicken breasts
1 (32 ounce) carton chicken broth
2 (14 1/2 ounce) cans diced tomatoes with juice (can also use Rotel brand for a more spicy version)
1 (14 1/2 ounce) can tomato sauce
1 large onion, diced
2 (12 ounce) bags frozen corn
1 (15 ounce) can black beans, with juice
1 (15 ounce) can black beans, drained
1 bunch of chopped green onion
3 garlic cloves, chopped
cayenne pepper
chili powder

Preparation

Put all ingredients in a crock pot and cook on high for 4 hours.
30 minutes to 1 hr prior to serving, remove chicken and shred; then add back to the soup.
Serve with corn tortilla chips.