In a large stockpot, heat the grapeseed oil over medium heat. Once hot, add the onion and saute for 4 - 5 minutes, until softened and translucent. Stir in the minced garlic and jalapenos and cook for 1 minute.
Add the corn and black beans to the onion mixture and cook, stirring for 2 minutes.
Add the chicken, tomatoes with their juice and the taco seasoning to the pot and stir over medium heat to combine well.
Add the chicken broth and lime juice and cook for 10 minutes over medium heat until the chicken is hot and the broth is steaming but not boiling. Stir in the lime zest just before serving.
Serve in bowls with chopped avocado, shredded jack cheese and a sprinkle of lime juice and cilantro if desired.
Notes
In place of fresh jalapenos, canned minced chilis will work well in this recipe.