In a small bowl or cup, mix paprika, italian seasoning, chili powder, cumin, crushed red pepper, cumin, garlic powder, onion powder and salt. This is your seasoning.
Heat a large pot or dutch oven over medium high heat. Drizzle a small amount of oil in pot and add ground chuck, crumbling and stirring until beef is browned. Drain excess fat from meat and set aside.
Add a little more oil to same pot and add onion and bell pepper. Saute for 3 minutes.
Return ground chuck to pot. Stir in beef broth, diced tomatoes, corn, chiles, beans and seasoning. Cover with lid and simmer for 45 minutes, stirring occasionally.
In a small bowl or measuring cup, whisk cornstarch and 1/3 cup of soup liquid. Whisk until you see no lumps. Stir this mixture in soup. Simmer for additional 30 minutes.
Taste soup and add more salt if needed.
Stir in cilantro. Serve hot with toppings of choice.
Notes
This soup can simmer longer than the required time. The longer this soup cooks, the more flavorful it will be.