Guarding our crockpot from our crazy dog

Fall has arrived! The heat is on in the house, leaves are starting to fall (as are giant tree limbs), and we bundle up in coats each morning. It seems like it's time for some warm crockpot soup. Our first fall soup attempt was this Zero Point Chicken Taco Soup. (The Zero Points refers to Weight Watcher Points.) This soup was so warm and cozy and the perfect thing to have with some fresh French bread. Coincidentally, the French bread was used as a bribe to get my kids to finish their soup so they could have another piece of bread. It's like a carrot we dangle.
The recipe says it's for an Instapot - I don't have one of those, so I just used the crockpot all day - on a chair, in the dining room... on the other side of the gate from Bernard - the dog of destruction. I also did not do the Chili Powder or the extra Cumin. Seems I tend to get.... numb lips from those two fine spices so I try to limit how much I have. Plus I was worried about our little bread eaters and if it would have too much kick for them.
This soup was great - maybe I'll heat up a bowl for dinner tonight - sure would take the chill out!

Chicken Taco Soup
1 small onion, chopped
1 15.5oz can seasoned black beans, drained
1 15.5oz can light kidney beans, drained
1 8oz can tomato sauce
10oz bag frozen corn
2 10oz cans diced tomatoes with green chilis
1 packet taco seasoning (Homemade SALT FREE SEASONING HERE)
1 tsp cumin
1 tsp chili powder
2 boneless, skinless chicken breast
½ cup water

Place all ingredients in crockpot.
Set crockpot/slow cooker on low for 6 hours or HIGH for 3 hours.
Shred chicken breast with two forks and place back in pot.
Serve and enjoy