1-1/2 pounds boneless skinless chicken breasts, cubed
2 t vegetable oil
1/2 c water
1 envelope taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
6 T cheddar cheese
6 T sour cream
2 T chopped fresh cilantro
Directions
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transfer to a slow cooker. Add V8 juice, salsa, beans and corn; mix well. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro.
Yield: 6 servings
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