Brown the beef and onion

• Heat the olive oil in a large pot over medium heat.
• Add the ground beef and onion, breaking up the meat as it cooks.
• Cook until browned, then drain excess grease if needed.

Bloom the aromatics and spices

• Stir in the tomato paste, garlic, taco seasoning, cumin and paprika.
• Cook until fragrant.

Add the liquids and simmer

• Add the stock and the diced tomatoes with green chilis along with their juices.
• Stir in the beans and corn.
• Bring to a boil, then lower the heat and simmer partially covered.

Prepare the toppings

• Slice the jalapeños with their seeds.
• Chop the cilantro and cut the lime.

Season and serve

• Season the soup with salt, pepper and extra taco seasoning if needed.
• Ladle into bowls and top with cheese, sour cream, avocado, cilantro, jalapeños, a squeeze of lime juice and tortilla chips.