1. Brown the beef and sauté the onion.
   In a large stock pot over medium heat, combine the ground beef and diced onion. Cook, stirring occasionally, until the beef is fully browned and the onion is softened. If there’s excess grease, drain it off carefully.

2. Add the spices.
   Stir in the cumin, garlic powder, onion powder, chili powder, and a pinch of cayenne pepper. Allow the mixture to toast for a minute or so while stirring, so that the spices bloom and release their aroma.

3. Add the canned ingredients.
   Pour in the two cans of diced tomatoes (with their juice), the drained corn, and the drained/rinsed black beans. Stir gently to combine.

4. Add water and simmer.
   Pour in 3 cups of water, then bring the soup up to a gentle simmer over medium heat. Once simmering, reduce the heat to low or medium‑low, cover partially, and let it cook for about 20 minutes, stirring occasionally. This lets the flavors meld together.

5. Serve and garnish.
   Ladle the soup into bowls. Let everyone top theirs as desired—shredded cheese, creamy avocado chunks, and bright cilantro are perfect finishing touches.

Slow Cooker Option

If you prefer a hands-off method, brown the beef and onions first as above, then transfer everything (spices, tomatoes, corn, beans, water) into a slow cooker. Use only 2 cups of water to avoid over‑diluting. Cook on low heat for 4 to 6 hours, or on high for 2 to 3 hours.