Stove Top Version:

1️⃣ Brown the beef: In a large Dutch oven or pot, brown the ground beef and chopped onions over medium heat until the meat is no longer pink, about 5-7 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.

2️⃣ Add ingredients: Stir in the broth, drained corn, black beans, chili beans (with sauce), crushed tomatoes, green chiles, and all seasonings (chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne). Mix everything well.

3️⃣ Simmer: Cover with a lid and simmer on low heat for about 15 minutes. Stir occasionally. For a deeper flavor, you can simmer it longer, up to 30 minutes.

4️⃣ Serve: Ladle the soup into bowls and serve with your favorite taco toppings like shredded cheese, sour cream, avocado, tortilla chips, or cilantro.

Slow Cooker Version:

1️⃣ Add ingredients to slow cooker: Place the raw ground beef at the bottom of the slow cooker and break it into smaller chunks (or brown the beef separately, if preferred). Add all other ingredients and stir to combine.

2️⃣ Cook: Cover and cook on high for 4-6 hours or on low for 8-10 hours.

3️⃣ Serve: Once cooked, serve hot with your favorite toppings, such as shredded cheese, sour cream, diced avocado, crushed tortilla chips, or fresh cilantro.