shredded cheeese and tortilla chipsoptional, for topping
In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
Add chilies, beans, broth, seasoning mixes, corn, and diced tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
Top with shredded cheese, and serve with chips.
If you'd like to freeze this soup, allow it to cool then portion into freezer safe containers or a freezer bag. Can be frozen for up to 4 months. To thaw, simply bring to room temperature then reheat on the stove or in the microwave.