In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a slow cooker. Stir in the V8 juice, salsa, beans, and corn. Cover and cook on low 3 to 4 hours or until heated through. Serve with cheese, sour cream, and cilantro.
Originally Submitted
6/15/2011
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