This is my old standby for chicken leftovers. It's easy to keep the ingredients handy for lazy nights as they are all shelf stable.
Tortilla Soup in the crock pot:
4 c cooked chicken shredded (of course I've made it with a lot less... just what's left over)
1 jar salsa
2 cans diced or stewed tomatoes
1 can 14 1/2 oz of tomato sauce
2 cans pinto beans
cumin, chili powder, cilanto to taste
Dump all in the crock pot and cook for the day. To serve pour over tortilla chips. Top with shredded cheese.