Brown your ground beef or chicken in a skillet. Drain excess fat and transfer the meat to a stew pot or crockpot-making sure it is big enough for all your ingredients. I usually add my seasonings to the meat after it is cooked and before I transfer it to the stew pot, and check that it tastes like a taco filling.
Add all the beans and the corn to the cooked meat. If you like, you can drain the canning liquids, but I usually add them and let the simmering process reduce them.
Add the tomatoes last, after making sure all the beans are tender. (Usually no problem with canned beans, but if you are using dried beans to start with, the tomatoes will inhibit their tenderizing)
Taste and adjust your seasonings after everything is well blended. This soup can be served almost immediately, or it is great to simmer either on the stove pot or in a crock pot for a few hours.
VEGETARIAN variety: I used vegetarian refried beans instead of meat, but decided that the soup is delicious with no meat or meat substitute. The beans are great protein by themselves.