Place chicken in a 4- to 6-quart slow cooker. Top with beans, zucchini, pepper and corn.
In a medium bowl, combine taco seasoning, chilies, soup and chicken broth. Pour over top of ingredients in the crock pot.
Cover and cook on low for 8 hours, or high for 4 hours.
Just before serving, stir to break up the chicken then stir in the sour cream.
Top with Monterey Jack cheese, garnish with green onions or cilantro if desired. Serve with tortilla chips alongside.