Start off by warming up a large dutch oven, or other soup pot, over medium heat.
Add olive oil and allow to warm up a bit.
Add diced onions and sauté until they are soft and translucent. About 5 minutes.
Then add the diced bell pepper and continue to cook for another 3 minutes, or until the peppers are soft.
Place the ground beef in the pot and break it up with a wood spoon.
Cook until it is completely browned and broken up into pieces. There should be no pink left.
Add in the minced garlic and cook for 30 second.
Then, add all the spices, salt and pepper, stirring until everything is completely coated.
Add in the broth, tomato sauce, black beans, frozen corn, and fresh lime juice.
Bring to a boil and then reduce to a slight simmer.
Simmer for about 10 minutes, stirring often.
Taste and add more salt if needed.
Serve warm with some fresh cilantro, cheese, sour cream, avocado or your other favorite taco toppings.