Start by getting everything organized. If you’re using onions, chop them up, and rinse and drain the black beans, corn, and green chilies. Measure out your spices and seasonings, so you’re all set to cook without interruptions.

In a large pot or Dutch oven, heat the pan over medium.

Add the ground beef, breaking it apart as it cooks to ensure it browns evenly. Stir it occasionally for even cooking.

If you’re including onions, throw them in once the beef starts browning, and cook them until softened and fragrant.

Once the beef is browned, drain off any excess fat for a cleaner taste and lighter texture.

Sprinkle the taco seasoning evenly over the beef and stir well to coat it in the spices, giving it that bold taco flavor.

Pour in your diced tomatoes, tomato sauce, and broth or water of choice, stirring to combine all the ingredients into a rich base.

Stir in the black beans, corn, and green chilies, which add texture and flavor to the soup.

Lower the heat and let it cook gently for 15-20 minutes, stirring occasionally to keep the soup from sticking and ensuring everything is well combined.

If you like a thinner soup, add more broth or water until you reach your desired consistency.

Taste and fine-tune the seasoning. You can enhance the flavor by adding a pinch of salt, a splash of lime juice, or even a dash of hot sauce if you like it spicy.

Ladle the soup into bowls and top it with your choice of garnishes. Some great options include shredded cheese, sour cream, crispy tortilla chips, fresh avocado slices, or cilantro to add a fresh pop of flavor and color.