Heat a large pot over medium heat and add olive oil. Once shimmering, toss in the diced onion and sauté until translucent and fragrant, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until it becomes aromatic, filling the kitchen with a warm, savory scent.
Push the vegetables to the side of the pot and add the ground beef. Cook, breaking it apart with a spoon, until browned all over, about 8 minutes.
Stir in the chili powder, cumin, paprika, salt, and pepper, and cook for 1 minute to toast the spices, releasing their aroma.
Pour in the diced tomatoes (with juices), broth, and add the drained black beans along with the corn. Bring the mixture to a gentle boil.
Reduce the heat and let the soup simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens slightly and flavors meld.
Taste and adjust seasoning if needed—adding more chili powder for heat or a squeeze of lime for brightness.
Ladle the hot taco soup into bowls, garnish with your favorite toppings like shredded cheese, chopped cilantro, or sour cream if desired.
Squeeze fresh lime juice over each serving for a vibrant, tangy finish, then serve immediately while steaming hot.
