In a soup pot, heat olive oil over medium heat. Add ground beef, chopped onions, and minced garlic. Break up the meat with a wooden spoon and cook for 10-12 minutes until beef is completely browned and no pink remains.

Add diced tomatoes with green chiles, beef broth, paprika, black pepper, chili powder, and cumin to the pot. Stir everything together to combine the flavors.

Add the drained and rinsed black beans, pinto beans, and thawed corn. Stir well to incorporate all ingredients.

Bring the soup to a rolling boil over high heat, then reduce heat to low and maintain a gentle simmer for 30 minutes to 1 hour, stirring occasionally.

Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and crushed tortilla chips.

CROCKPOT METHOD: Brown beef, onions, and garlic in a pan for 10-12 minutes. Transfer to crockpot with all remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

INSTANT POT METHOD: Set to Saute and brown beef, onions, and garlic for 10-12 minutes, scraping up browned bits. Add remaining ingredients, seal lid, and cook on Manual Pressure for 6 minutes. Quick release pressure when done.