1-Gathering and Prepping Ingredients: First, get all your ingredients ready by mincing the garlic and draining the cans of beans and corn. This setup helps avoid any rush during cooking. In a large pot, brown 1 pound of ground beef or turkey over medium heat and remove any excess grease to keep the soup light.

2-Cooking the Base: Next, stir in the 4 cloves of minced garlic and spices including 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon crushed red pepper flakes. Add the 28-ounce can of crushed tomatoes, 4-ounce can of diced green chilies, 15-ounce can of kidney beans, 15-ounce can of black beans, 17-ounce can of corn, and 2 cups of broth. Bring it to a low boil, then reduce heat, cover, and simmer for 20 minutes while stirring occasionally.

3-Serving and Toppings: Once done, serve hot with optional toppings like tortilla chips, sour cream, shredded cheese, chopped green onions, chopped avocado, hot sauce, or fresh cilantro. For added variety, try serving this soup alongside grilled teriyaki chicken for a fusion of flavors that appeals to outdoor cooking fans.