Heat olive oil in a large pot or Dutch oven over medium heat.

Add the ground halal beef or chicken and cook until browned, breaking it into crumbles with a spoon. Drain any excess fat if necessary.

Add the diced onion and minced garlic to the pot. Sauté for about 2-3 minutes, until fragrant and softened.

Stir in the taco seasoning, ground cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices.

Add the black beans, kidney beans, corn kernels, diced tomatoes, diced tomatoes with green chilies, and halal-certified broth. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Simmer the soup uncovered for about 25-30 minutes, stirring occasionally.

Taste and adjust seasoning as needed. Add more salt or pepper if desired.

Ladle the soup into bowls and serve hot with optional toppings such as shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, tortilla chips, or lime wedges.