Cook the 90% lean ground beef in a 6-quart Dutch oven over medium-high heat for 6 to 8 minutes, breaking it into crumbles, until browned and cooked to 160°F.

Spoon off excess rendered fat, leaving about 1 tablespoon in the pot.

Add the yellow onion and cook over medium heat for 4 to 5 minutes, until softened.

Stir in the garlic, chili powder, ground cumin, smoked paprika, and dried oregano for 30 seconds, until fragrant.

Stir in the black beans, pinto beans, diced tomatoes, diced tomatoes with green chiles, frozen corn, low-sodium beef broth, fine salt, and ground black pepper.

Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the yellow onion is tender and the broth is flavorful.

Divide the soup among 6 bowls and serve hot.