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.
Add the chopped onion and minced garlic to the pot with the meat and cook until the onion becomes translucent and fragrant, about 3 minutes.
Stir in the taco seasoning until the meat and onions are evenly coated, allowing the spices to toast slightly and release their aroma.
Pour in the diced tomatoes, black beans, corn, and chicken broth, stirring everything together to combine well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, allowing the flavors to meld and the soup to thicken slightly.
Taste the soup and season with salt and pepper as needed, adjusting the seasoning to your preference.
Serve the hot taco soup in bowls, garnished with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.
