Make the spice blend by combining cumin, chili powder, paprika, salt, garlic powder, ground coriander, and black pepper.
Heat a Dutch oven or other large pot over medium heat. Add cooking oil and let it heat for 1 minute. Add ground beef and saute, breaking it apart as it cooks, until cooked through, 8 to 10 minutes.
Add spice blend and diced green chilis to beef and stir well to combine. Saute for 3 to 4 minutes more, until spices are fragrant.
To beef, add corn, beans, stock, tomatoes, and tomato puree.
Bring soup to a simmer.
Finish soup on the stovetop or slow cooker: * Stovetop: If finishing soup on the stovetop, cover with a lid and reduce heat to low. (Note: The soup should simmer gently but not boil over, so adjust the heat as needed.) Simmer, covered, for 30 minutes. *Slow cooker: To finish soup in the slow cooker, transfer to the bowl of a 6-quart slow cooker and cook on low for 3 to 4 hours.
Taste soup and season with some more salt or pepper, if needed. If you’d like it to be spicy, stir in some hot sauce.
Serve soup with any toppings you’d like.