This tangy Chicken Salsa Soup is quick and delicious! Warm, hearty, and perfect for even the busiest evening, the crowd-pleasing flavors make this soup a family favorite.
Heat oil in a large Dutch oven over medium high heat. Once hot, add chicken and taco seasoning and cook for 2-3 minutes per side, or until seared on each side.
Add Pace Picante, broth, corn, and black beans. Bring to a simmer, cover, and let cook for 8 minutes.
Remove from the heat, squeeze fresh lime juice over the top and stir the soup.