Heat the olive oil in a large soup pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 3-5 minutes.
Add the ground meat to the pot and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Stir in the minced garlic, chili powder, smoked paprika, and chopped chipotle pepper, cooking for another minute until aromatic and the spices coat the meat and onions evenly.
Pour in the diced tomatoes with their juices and the broth. Bring the mixture to a gentle simmer, allowing flavors to meld for about 10 minutes.
Add the drained black beans and corn to the pot, stirring to combine. Continue simmering for another 10 minutes until heated through and slightly thickened.
Taste the soup and season with salt and pepper as needed, adjusting the spice levels to your preference.
Serve the smoky chipotle taco soup hot, garnished with your favorite toppings like shredded cheese, sour cream, or fresh cilantro if desired.
