Mexican Chicken Soup

1 1/2 pounds chicken, cooked and cubed

1/2 cup water

1 pkg taco seasoning

1 can (32 oz) V8 juice

1 (16 oz) jar salsa

1 can black beans, rinsed and drained

1 pkg (10 oz) frozen corn

6 Tbsp shredded cheddar cheese

6 Tbsp sour cream

2 Tbsp cilantro

Put cooked chicken, water, and taco seasoning in stew pot.  Simmer until well coated.   Add V8 juice, salsa, beans, and corn; mix well.  Cover and cook on low for 3-4 hours.  Serve with cheese, sour cream, and cilantro.