Pour the jar of salsa into a soup pot, mix in taco seasoning. Add chicken and stir so chicken is coated in salsa. Cook until the chicken reaches 165F internal temperature. Remove chicken from pot and shred. Add back into the salsa mixture, stir until mixed. Add chicken broth, black beans, sweet corn, and tomatoes with chilies, including the liquid from the cans. Mix well and bring to a boil. Add toppings of choice and enjoy! Serves eight.