Dice the onion and bell peppers into uniform pieces to ensure even cooking.
Heat the large stockpot over medium heat and add a splash of oil. Sauté the diced onion and peppers until fragrant and slightly softened, about 5 minutes. You should hear a gentle sizzle and see the vegetables turn translucent.
Add the ground meat to the pot, breaking it apart with your wooden spoon. Cook until browned and no pink remains, approximately 8 minutes. The meat will develop a deep, savory aroma as it browns.
Stir in the minced garlic, chili powder, and cumin. Cook for another minute until the spices become fragrant and coat the meat and vegetables evenly.
Pour in the diced tomatoes, kidney beans, corn, and broth. Stir everything together, bringing the mixture to a gentle simmer. You’ll notice the soup bubbling softly and the aromas intensifying as the flavors meld, about 15 minutes.
Taste the soup and season with salt and pepper as needed. Adjust the chili powder if you prefer more heat or smoky flavor.
Once the soup is hot and the flavors are well combined, ladle it into bowls. Squeeze fresh lime juice over each serving and garnish with chopped cilantro for brightness and freshness.
Enjoy your hearty, flavorful taco soup hot, with optional toppings like shredded cheese or sour cream if desired.
