Start by heating your large pot over medium-high heat and add the ground beef. Cook, breaking it apart with your spoon, until it’s browned and crispy at the edges, about 8 minutes. The meat should smell savory and sizzle as it browns.
Add the chopped onion and minced garlic to the pot with the beef. Stir well and sauté until fragrant and translucent, about 3-4 minutes. The mixture will turn slightly golden and fill the kitchen with a rich aroma.
Pour in the diced tomatoes along with their juices, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
Add the drained beans, corn, and sprinkle in the taco seasoning. Stir everything thoroughly so the spices coat all ingredients evenly. Increase the heat slightly to bring the soup to a simmer.
Lower the heat to maintain a gentle simmer, cover the pot partially, and cook for 15-20 minutes. During this time, the soup will thicken slightly, and the flavors will deepen. Stir occasionally to prevent sticking at the bottom.
Uncover and taste the soup, adjusting the seasoning if needed with more salt, a squeeze of lime, or hot sauce for extra punch. Once the flavors are balanced and the ingredients are heated through, it’s ready to serve.
Ladle the hearty taco soup into bowls, garnish with your favorite toppings like shredded cheese, sour cream, or chopped cilantro, and enjoy a comforting, flavorful meal.
