Preheat your smoker to 275ºF with the lid closed.

Add the ground beef and taco seasoning to a large Dutch oven or smoker-safe soup pot. Mix the beef and seasoning together until you can form one large ball. Transfer to a wire rack or tray and set aside.

Add the tomatoes, beer, green chiles, and onion to the Dutch oven and mix everything together.

Once the smoker is up to temperature, place the Dutch oven on the grill grates and position the seasoned ground beef on the rack above the Dutch oven. If your smoker doesn't have a top rack where the beef can drip into the pot, place a wire rack directly on top of the Dutch oven.

Cook for 3 hours until the beef reaches and internal temperature of 165ºF in the center.

Use a spatula to break the beef apart and press it through the grates or rack into the pot. Add the beans, corn, and beef broth to the pot and stir everything together.

Cook for an additional 1-2 hours, stirring every 30 minutes or so, to let the flavors develop. You can also reduce the temperature to 225ºF and let the soup simmer until meal time. Cover the pot if you think the soup is picking up more smoke flavor than desired.

Serve with a dollop of pico de gallo or pickled peppers, shredded cheddar, fresh cilantro, and tortilla chips.