In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.

Stir in the black beans, kidney beans, corn, diced tomatoes with green chilies, diced tomatoes, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for 20-30 minutes, stirring occasionally. Adjust seasoning to taste.

Serve hot, garnished with chopped cilantro or green onions if desired.