Mexican Chicken Soup

We're having a freak snow storm (before Thanksgiving even) that made me eager for a crock pot soup.  This one is not only a good soup, but it's also decently healthy (345 calories)!  It's from the Taste of Home Slow Cooker Cookbook, which I am DIGGING.  This is the first recipe I've made from this, but I doubt it'll be the last.

Here's how it goes:
Prep: 10 min
Cook: 3-4 Hours
Makes: 6 servings (I would argue it's more like 4, but maybe we eat like barbarians in my house)

1.5 lbs. boneless skinless chicken breasts, cubed
2 tsp canola oil
1/2 cup water
1 envelope reduced sodium taco seasoning (I used half a packet of regular, half a packet of hot and spicy for a pleasurable zip)
1 can (32 oz.) V8 juice
1 jar (16 oz.) salsa
1 can (15 oz.) black beans (I would do 2 cans next time, but hey, I love me some black beans), rinsed and drained
1 package (10 oz.) frozen corn, thawed (I omitted this because of my hatred of all non corn on the cob corn)
Next time: I'll probably add a couple cups of chopped red pepper
6 tbsp. reduced fat cheddar cheese (let's be serious, I went hog wild on the cheese and didn't limit myself to 6 tbsp., BUT YOU COULD)
6 tbsp. reduced fat sour cream
2 tbsp minced fresh cilantro (feel free to go nuts on this too.  Cilantro is worth it!)

1.  In a skillet, saute chicken in oil until no longer pink.  Add water and taco seasoning; simmer, uncovered, until chicken is well coated

2. Transfer to a 5 qt (I used my 6, and it was nbd) 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.

Let me drop some nutrition knowledge on you:
345 calories
7 g fat (3 g saturated fat)
72 mg cholesterol
1,315 mg sodium
34 g carbohydrate
7 g fiber
31 g protein

What it cost me: $8.08, thanks to a lot of overlap ingredients.  W00t!