Healthy Chicken Enchilada Soup

This is an updated healthier version of my soup. I started Weight Watchers Online this week and changing up some recipes (not that peanut butter cookie one!). This recipe is 6 points per serving. I like to have it with corn tortillas, which are 1 point a piece. I cut them into six pieces and bake them, lightly salt and lime them and dip in soup or salsa. Here is my new recipe...

4 breast(s) uncooked boneless, skinless chicken breast, fresh or frozen 1 cup frozen corn 1 cup frozen green beans 2 cups diced tomatoes 1 cup finely chopped onion 1 cup chopped zucchini 2 Tbsp taco seasoning
2 Tbsp minced garlic 1 1/4 cups (one small can) enchilada sauce (I use green) 2 1/3 cups black beans, rinsed Throw everything in the crock pot! When the chicken is cooked (4 hours-ish) take it out and shred it up. Put it back in and stir it up, serve with homemade corn chips and fat-free sour cream! And, by all means, add more veggies! I like mine thick, if you want yours more brothy then add some water.