Prepare the Spice Blend:
Combine all the spices in a small bowl and whisk together. Set aside.

2. Sauté the Aromatics:

1. Heat cooking oil in a large soup pot or Dutch oven over medium heat.
2. Add diced onion and cook until softened (about 5 minutes).
3. Stir in minced garlic and cook for 30 seconds until fragrant.

3. Cook the Meat:

1. Add ground beef to the pot. Cook, breaking it up into crumbles, until browned.
2. Drain excess grease if needed.

4. Add the Flavor Base:

1. Sprinkle the spice blend over the cooked beef and mix well.
2. Add tomato paste, stirring to combine, and cook for 1 minute.

5. Build the Soup:

1. Add fire-roasted diced tomatoes, black beans, pinto beans, Mexican-style corn, diced green chiles, and beef broth.
2. Stir thoroughly and bring the soup to a boil.
3. Reduce heat to low and let simmer for 30 minutes, stirring occasionally.

6. Add the Creamy Touch (Optional):
During the last 5 minutes of cooking, stir in heavy cream or a dairy-free alternative for a creamy finish.