In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat from the pot to ensure a clean flavor.

Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for about five minutes until the vegetables are softened and fragrant. Then, incorporate the minced garlic and cook for an additional one to two minutes until aromatic.

Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Allow these spices to toast by cooking them for about one minute before adding in the diced tomatoes with their juice. Mix everything together well to combine flavors.

Pour in four cups of beef broth along with one cup of water into the pot. Bring this mixture to a boil before stirring in half a cup of long-grain white rice. Lower the heat to allow it to simmer gently for approximately fifteen minutes or until the rice is tender.

Once the rice is cooked through, stir in a can of drained black beans along with one cup of frozen corn. Continue simmering for another five minutes so that both beans and corn are heated thoroughly.

Taste your soup at this stage; season it with salt and pepper according to your preference. Right before serving, add fresh lime juice along with chopped cilantro for that burst of freshness.

Ladle your soup into bowls, offering toppings such as shredded cheese, sour cream, sliced avocado, tortilla strips or chips, along with extra lime wedges on the side for an added zing.