Heat the large pot over medium heat and add the ground meat, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes, until it develops a rich aroma.
Add the chopped onion and minced garlic to the meat, stirring to combine. Cook until the onion is translucent and fragrant, about 3-4 minutes.
Pour in the salsa and diced tomatoes with their juice, stirring to blend all the flavors evenly. Let it simmer for 2 minutes to meld.
Add the rinsed black beans, corn kernels, cumin, and chili powder. Stir well to distribute the spices and vegetables evenly throughout the mixture.
Pour in the beef broth and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 15-20 minutes, stirring occasionally, until the soup thickens slightly and flavors deepen.
Taste the soup and season with salt and pepper as needed. Adjust spices to your preference for extra flavor.
Serve the taco soup hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped fresh herbs if desired.
