Heat a large pot or Dutch oven over medium heat. Add the ground turkey or lean ground beef and cook for 5–7 minutes, breaking it into small pieces as it browns.

Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Add the taco seasoning, cumin, and smoked paprika or chili powder if using. Stir thoroughly so the meat, onion, and garlic are evenly coated with the seasonings.

Pour in the undrained diced tomatoes, tomato sauce, green chiles, black beans, pinto or kidney beans, corn, and broth. Stir well to combine all of the ingredients.

Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally so the beans and vegetables heat evenly.

Taste the soup and adjust the salt, pepper, or other seasonings as needed. Serve hot with your preferred toppings, such as avocado, plain Greek yogurt, shredded cheese, cilantro, lime wedges, or baked tortilla strips.