Heat a large pot over medium heat and add the ground meat, breaking it apart as it cooks until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add the chopped onion and minced garlic to the pot. Cook, stirring frequently, until the onion becomes translucent and fragrant, about 3-4 minutes.
Stir in the diced tomatoes with juice, black beans, corn, and taco seasoning. Mix everything well to combine the spices evenly around the ingredients.
Pour in the broth and bring the mixture to a gentle simmer. Reduce heat to low and let it cook uncovered for about 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.
Taste the soup and season with salt and pepper as desired. Adjust the seasoning until flavorful and balanced.
Serve the taco soup hot, garnished with fresh cilantro, shredded cheese, or a squeeze of lime if desired. Enjoy the hearty, flavorful dish.
