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.