Drain and rinse the black beans and pinto beans in a colander. Drain the corn, diced tomatoes, and green chilis.

Add the ground beef and diced onion to a medium skillet over medium heat. Cook, breaking the meat apart as it goes, until no pink remains. Drain off the grease.

Add the cooked beef and onion to a large stock pot along with all the drained cans, the enchilada sauce, chicken broth, taco seasoning, ranch seasoning, garlic powder, smoked paprika, and cumin.

Cover and simmer over low heat for 1 hour, stirring occasionally.

Serve with your favorite toppings.