Chop the onion finely and mince the garlic, preparing them for sautéing.
Heat the large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the onions until they become translucent and fragrant, about 5 minutes, with a gentle sizzle filling the air.
Add the ground beef to the pot, breaking it apart with your wooden spoon. Cook until browned evenly, about 8 minutes, until it emits a rich aroma and the meat is no longer pink.
Stir in the minced garlic, cumin, chili powder, and paprika. Cook for about 30 seconds until the spices toast and release a fragrant aroma, enhancing the flavor base.
Pour in the diced tomatoes, corn, beans, and chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle simmer, watching it bubble softly on the surface.
Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally. The flavors will meld, and the soup will thicken slightly, developing a hearty texture.
Taste the soup and adjust salt, pepper, or spice levels as needed. If it’s too thick, add a splash more broth to loosen it up.
Serve the hot taco soup in bowls, topped with shredded cheese, sour cream, or fresh cilantro for added flavor and visual appeal.
