Heat the large pot over medium heat and add the ground meat. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add chopped onion and minced garlic to the pot. Sauté, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes. The mixture will smell savory and start to soften.
Sprinkle chili powder, cumin, paprika, salt, and pepper over the meat mixture. Stir well to coat all the ingredients evenly and let cook for another minute to toast the spices gently, releasing their aroma.
Pour in the diced tomatoes with their juice and the broth. Stir to combine, scraping up any tasty browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
Reduce the heat to low, add the drained black beans and corn kernels, then cover the pot. Let the soup simmer for about 20 minutes, stirring occasionally, until all flavors meld and the soup thickens slightly.
Uncover the pot and taste the soup, adjusting salt and pepper as needed. Let it simmer for another 5 minutes uncovered to develop a richer flavor.
Serve the soup hot in bowls, garnished with shredded cheese, chopped cilantro, sour cream, or jalapenos if desired. Enjoy the comforting, hearty textures and vibrant flavors in every spoonful.
