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.

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.

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.

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.

Optional Additions:

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

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.