Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. You want those little caramelized bits—they build incredible flavor.

Add diced onion and cook until soft and translucent. Stir in the garlic and cook for another minute until fragrant. The aroma at this stage is rich and savory, the foundation of a great soup.

Pour in the diced tomatoes, tomatoes with green chilies, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot—this is where the magic lives.

Stir in the kidney beans, black beans, and corn. These ingredients give the soup its signature texture—hearty, chunky, and satisfying.

Add chili powder, cumin, smoked paprika, salt, and pepper. Bring the soup to a gentle boil, then reduce heat and let it simmer for 20 minutes. The flavors will deepen and meld beautifully.

Give your soup a taste and adjust seasoning if needed. Sometimes a pinch more salt or a dash of spice is all it takes to bring everything together.

Ladle the soup into bowls and serve hot. This is where the magic really happens—each bowl is rich, hearty, and incredibly comforting.