In a large Dutch oven over medium-high heat, cook the ground beef until browned and no longer pink. Drain any excess rendered fat.

Add the diced onion and garlic to the beef and sauté for 5 minutes until the onion is translucent.

Incorporate the taco seasoning, black beans, corn, diced tomatoes with green chilies, and beef broth into the pot.

Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes to allow flavors to meld.

Remove the pot from the heat source.

In a separate small bowl, temper the Greek yogurt by whisking in 1/4 cup of the warm soup broth until smooth.

Stir the tempered yogurt mixture into the soup until fully incorporated and the broth becomes creamy.

Garnish with shredded cheddar cheese and chopped cilantro before serving hot.