In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and sauté for about 5 minutes until it’s soft and translucent.

Stir in 3 minced garlic cloves and cook for an additional 30 seconds.

Incorporate 1 pound of ground beef into the pot. Cook for 7 to 8 minutes until browned and no longer pink.

Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Stir for about a minute.

Add one can of diced tomatoes with green chilies, tomato sauce, drained black beans, kidney beans, corn kernels, and 4 cups of beef broth. Stir to combine.

Bring the soup to a gentle boil, reduce heat to low, cover, and let it simmer for 30 minutes.

Taste your soup and season with salt and pepper as needed.

Ladle the soup into bowls and offer toppings like shredded cheese, sour cream, green onions, cilantro, avocado, and tortilla chips.