Drain and rinse the beans well. Drain the corn, tomatoes, and green chiles, then set everything aside.

Add the ground beef and chopped onion to a medium skillet over medium heat. Cook, breaking the beef into crumbles as it browns, until the meat is fully cooked and the onion has softened. Drain off any excess grease.

Add the cooked beef and the remaining ingredients to a large stockpot, then stir well to combine.

Cover the pot and let the soup simmer over low heat for about 1 hour, stirring occasionally.

Once everything is heated through and the flavors have had time to blend, ladle into bowls and serve with your favorite taco toppings.