In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 6 to 8 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3 to 4 minutes.
Drain any excess grease from the skillet.
In a large pot, combine the cooked ground beef mixture, black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, and beef broth.
Add chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Allow the soup to cool completely before transferring to freezer-safe containers or bags for freezing.
To reheat, thaw in the refrigerator overnight and warm on the stove over medium heat until heated through.