Heat a large pot or Dutch oven over medium heat and add the ground beef.

Cook the beef, breaking it into small pieces, until it is browned.

Add the chopped onion and minced garlic to the pot and sauté until the onion becomes soft and fragrant.

Stir in the diced tomatoes and their juices.

Add the corn, drained beans, and diced potatoes.

Pour in the broth so that it just covers the ingredients.

Season with chili powder, cumin, smoked paprika, salt, and black pepper.

Stir everything together and bring the mixture to a gentle boil.

Reduce the heat and let the soup simmer until the potatoes are tender and the flavors meld, about 20–30 minutes.

Taste and adjust the seasonings as needed.

Serve hot with your favorite toppings or sides.