Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and bell pepper, then cook for 5–7 minutes until the vegetables soften and the onion begins to look translucent.

Add the minced garlic, chili powder, cumin, smoked paprika if using, oregano, kosher salt, and black pepper. Stir constantly for about 30–60 seconds so the spices bloom and coat the vegetables without allowing the garlic to burn.

Pour in the undrained diced tomatoes, tomato sauce, and vegetable broth. Add the rinsed black beans, rinsed pinto or kidney beans, corn, and optional diced green chiles, then stir well.

Bring the soup to a boil over medium-high heat. Once bubbling, reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally so the beans and vegetables heat evenly.

Stir in the lime juice after simmering. Taste the soup and adjust the salt, pepper, chili powder, or lime juice to suit your preference.

Ladle the hot soup into bowls and add the toppings you like. Serve with lime wedges, allowing everyone to add extra citrus at the table.