CP (Make ahead and freeze) Chicken Tortilla Soup

3 boneless-skinless chicken breasts
16 oz. can refried beans
1 – 15 oz. can black beans
1 – 15 oz. can diced tomatoes
1 cup chicken broth
1 cup frozen corn
½ cup salsa
shredded cheddar cheese
tortilla chips
sliced green onions

Combine all ingredients, except cheese, green onions, and chips.  Freeze in a ziplock bag. When ready, cook on low for 8 hours. Just before serving, remove chicken breasts and slice/shred into bite-sized pieces. Stir back into the soup. To serve, add crushed chips, cheese, and green onions on top.