Heat the olive oil in a large pot over medium-high heat until shimmering.

Add the ground beef and chopped onion, cooking until browned, around 5-7 minutes.

Drain excess fat, then add minced garlic and diced jalapeno, sauté for 1 minute until fragrant.

Stir in the diced tomatoes, beef broth, and tomato sauce. Add chili powder, cumin, paprika, and oregano.

Bring to a simmer, reduce to low heat, and add frozen corn, black beans, and pinto beans. Cook for 10 minutes.

Adjust the consistency with water if needed, and mix in fresh cilantro and lime juice if desired.

Serve the soup hot, allowing guests to add toppings as they wish.