Heat the olive oil in a large pot over medium heat. Add the ground beef (or turkey) and cook, breaking it into crumbles, until browned, about 5-6 minutes. Drain excess fat if needed.

Add the diced onion and garlic to the pot. Sauté for 4-5 minutes until softened and fragrant.

Stir in the diced tomatoes with green chilies, sweet corn, black beans, pinto beans, tomato soup, and beef broth. Mix well to combine.

Sprinkle in the taco seasoning, stirring thoroughly. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot with optional toppings like shredded cheese, sour cream, green onions, or tortilla chips.