1️⃣ Brown the Beef:

Heat a large pot or Dutch oven over medium heat.

Add the ground beef and cook until browned, breaking it into crumbles. If using lean beef, add olive oil to prevent sticking.

Drain any excess grease.

2️⃣ Sauté the Aromatics:

Add the diced onion to the pot and sauté for 3–5 minutes until softened.

Stir in the minced garlic and cook for 1 minute, until fragrant.

3️⃣ Build the Soup Base:

Add the green chiles, diced tomatoes (with their juices), and pinto beans to the pot.

Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper.

4️⃣ Add the Broth:

Pour in the beef broth and stir well to combine.

Bring the soup to a gentle boil, then reduce the heat to low.

Let the soup simmer for 15–20 minutes, allowing the flavors to meld.

5️⃣ Optional Additions:

During the last 5 minutes of cooking, stir in the frozen corn for a touch of sweetness.

6️⃣ Serve:

Ladle the soup into bowls and garnish with fresh cilantro.

Serve with lime wedges for a tangy finish. Pair with cornbread, tortillas, or crusty bread for a complete meal.