In a large pot set over medium heat, add the ground beef and cook, breaking it up, until it’s fully browned and no pink remains. Drain off excess fat.

Add the diced onion and minced garlic to the pot with the browned beef and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.

Stir in the can of diced tomatoes (with juices), the drained and rinsed kidney beans, the drained can of corn, and the 2 cups of beef broth until everything is combined.

Add the chili powder, cumin, and salt and pepper to taste; stir well to distribute the spices.

Bring the mixture up to a gentle simmer, then reduce the heat and let it cook for 20 minutes, stirring occasionally to prevent sticking and to let flavors meld.

Serve the soup hot and offer optional toppings such as shredded cheese, sour cream, and chopped green onions.