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 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. 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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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 26 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.2mg||2 %|
|Sodium 567.3mg||20 %|
|Potassium 510.4mg||13 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 19.6g|
|Protein 7.2g||10 %|
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Calories per serving: 149
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