In a large Dutch oven, heat over medium heat and add the ground beef along with the chopped yellow onion. Cook for 6-8 minutes until browned and onions are softened.

Add the minced garlic and chopped jalapeño to the pot, stirring continuously for about 2 minutes.

Stir in the fire-roasted tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil.

Reduce the heat to medium-low and partially cover the pot. Simmer for 20 minutes.

Ladle the soup into bowls and garnish with toppings like sour cream, cilantro, cheddar cheese, and avocado.