This is a good food storage recipe because it is almost all cans.
In crockpot combine:
2 15 oz cans black beans (undrained)
2 15 oz cans Mexican stewed tomatoes
1 4 oz can chopped green chilies
1 c. salsa (mild, medium, hot, your preference)
1 14.5 oz can tomato sauce
Mix well. Then lay on top of soup 4 chicken breast halves. Cover and cook on low for about 8 hours. Before serving remove chicken breasts and shred. Stir back into soup. Top with tortilla chips, grated cheese, and sour cream. (Note: I find that I can even put 2 frozen chicken breasts on top and it will still cook fine. You can try it if you forgot to defrost and filet.)