In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is translucent, about 3-4 minutes.
Transfer the cooked ground beef mixture to a large pot or Dutch oven.
Add the black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, and beef broth to the pot.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper until well combined.
Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags.
Label and freeze for up to 3 months.
To reheat, thaw the soup overnight in the refrigerator and warm it on the stove over medium heat until heated through.