1-First: brown the meat in a large soup pot over medium heat, using that 1 pound of ground beef or turkey until it’s fully cooked. Drain any excess grease if needed to keep the soup lighter and healthier.

2-Next: add the 4 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon each of cumin and smoked paprika, along with 1/2 teaspoon each of onion powder, dried oregano, salt, and black pepper. Stir everything in and let the flavors mix for a minute.

3-Then: pour in the 28-ounce can of crushed tomatoes, 4-ounce can of diced green chilies, 15-ounce cans of kidney and black beans (both rinsed and drained), 17-ounce can of drained corn, and 2 cups of chicken broth. Give it a good stir to combine all the ingredients.

4-Bring the mixture to a low boil, then reduce the heat to low, cover the pot, and simmer for about 20 minutes, stirring now and then. If you want a thicker soup, simmer it uncovered for another 15-20 minutes or mash some beans against the pot to thicken it up.

5-Once it’s ready, top it with extras like tortilla chips, sour cream, shredded cheese, chopped green onions, avocado, hot sauce, or fresh cilantro for a fun twist. For variations, try using cooked shredded chicken instead of ground beef or go vegetarian by adding more beans adaptations for Instant Pot and slow cooker methods make it even more versatile.