In a large stock pot or dutch oven, brown the meat with the onion, chili powder, cumin, oregano and garlic.
Add in the corn, black beans, stewed tomatoes, tomato sauce and chilis.
Bring to a boil, reduce the heat and simmer about 20 minutes to meld the flavors and then serve topped with cilantro and other accompaniments desired.
TO MAKE THIS A FREEZER MEAL
Simply cool the soup in the fridge until cold. Then pour or scoop into a freezer bag and freeze.
When ready to eat you can either choose to thaw in the fridge or on the counter until thawed out or place the bag in a pot of simmering water until heated through, about 45 minutes.
Serve with toppings.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/06/black-bean-taco-soup/