Heat a large pot over medium heat and add the ground beef, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes, until you notice it turning a rich brown color and hearing a sizzle as it cooks.
Add the diced tomatoes (with their juices), black beans, and corn to the pot. Stir everything together and let it simmer for 5 minutes, allowing the flavors to meld and the mixture to warm through.
Sprinkle the taco seasoning evenly over the mixture, then pour in the broth. Stir well to incorporate the spices and ensure everything is evenly coated. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally, until thickened slightly and vibrant in flavor.
Taste the soup and season with salt and pepper as needed to enhance the flavors. The soup should be hearty, with a thick broth and tender ingredients, ready for serving.
Ladle the hot soup into bowls and top generously with crunchy tortilla chips. The chips will add a crispy contrast to the tender ingredients and flavorful broth, creating a satisfying texture combination.
Serve immediately while hot, and enjoy the comforting, savory flavors that make this taco soup a perfect easy meal.
