1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker. Replace
2. Add tomatoes, black beans, pinto beans, corn and green chilies. Stir in the spices.
3. Cover the pot and simmer soup over low heat for 1 hour, stirring occasionally. 30 minutes in, add more spices. Taste and added more spices if needed 15 minutes before done.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.