Heat a large pot over medium heat and cook ground beef until browned, breaking it apart as it cooks. Drain excess fat.
Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
Add diced potatoes, chili powder, paprika, salt, and black pepper. Stir to combine.
Pour in diced tomatoes, beef broth, kidney beans, and corn. Stir well.
Bring the soup to a gentle boil, then reduce heat to low.
Simmer uncovered for 25–30 minutes, until potatoes are tender and flavors are fully developed.
Taste and adjust seasoning before serving.
