Mexican Chicken Stew 08 Jan 14

 

 

 

 

 

 

 

 

 

 

Mexican Chicken Stew

1 lb boneless, skinless chicken breasts, cooked

1 large can V8 juice

bag of frozen corn

2 cans black beans, drained and rinsed

1 packet taco seasoning

1 jar picante sauce

Cut chicken into 1 inch pieces, simmer in a large pot until tender. Drain and add can of V8 juice. Add remaining ingredients and simmer for one hour. Serve with sour cream and cheddar cheese.