Heat a large pot over medium heat and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned and cooked through. Drain excess fat if necessary.
Add the chopped onion and cook for about 3 minutes until translucent and fragrant. Stir occasionally to prevent sticking.
Stir in the minced garlic and cook for another minute until it becomes aromatic.
Add the diced tomatoes, black beans, and corn to the pot. Mix everything together evenly.
Pour in the chicken broth and sprinkle in the cumin, chili powder, paprika, salt, and pepper. Stir well to combine all the flavors.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, allowing the flavors to meld and the soup to thicken slightly.
Remove the lid and give the soup a gentle stir. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Taco Soup hot in bowls, garnished with your favorite toppings like shredded cheese, sour cream, or fresh cilantro if desired.
