Heat a large pot over medium heat and add the ground beef, breaking it apart with a wooden spoon as it cooks until browned and no longer pink, about 5-7 minutes.
Add the diced onion to the beef and sauté until translucent and fragrant, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until it becomes fragrant.
Pour in the diced tomatoes with their juices, stirring to combine and loosen any browned bits from the bottom of the pot.
Add the drained black beans, corn, beef broth, chili powder, and cumin. Stir well to incorporate all the ingredients evenly.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally, until the soup thickens slightly and flavors meld.
Taste the soup and season with salt and pepper as needed, adjusting the spice levels to your preference.
Serve the hot Taco Soup in bowls, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro if desired.
