In a large heavy-bottomed pot, heat the olive oil over medium-high heat and saute the diced onion and jalapeno until softened.

Add the minced garlic and ground beef, cooking until the beef is fully browned. Drain any excess fat from the pot.

Stir in the chili powder and ground cumin, cooking for 1 minute to toast the spices and release their fragrance.

Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Add the diced tomatoes, black beans, kidney beans, and corn.

Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 30 to 40 minutes to allow the flavors to meld.

Remove the pot from the heat, stir in the freshly chopped cilantro, and serve hot with your favorite toppings.