In a large pot, heat a drizzle of oil over medium heat and add the ground beef. Cook for about 6–8 minutes, stirring occasionally until browned. Drain excess fat.

Add minced garlic to the pot and sauté for about 1 minute until fragrant, then proceed to the next step.

Pour in the bone broth and diced tomatoes with green chiles. Stir in taco seasoning, black beans, and corn. Mix well.

Increase heat to bring to a boil, then reduce to low and let simmer uncovered for about 30–40 minutes.

Ladle soup into bowls and garnish with toppings like sour cream, shredded cheese, and fresh cilantro. Serve with tortilla chips.