Heat a large soup pot or Dutch oven over medium heat, add the ground beef or turkey, and cook for 5–7 minutes while breaking it into pieces until fully browned. Drain any excess grease if needed.

Add the chopped onion and minced garlic, then cook for 3–4 minutes until the onion softens and the garlic is fragrant.

Mix in the salsa and diced tomatoes with juice, then allow the mixture to simmer for about 2 minutes.

Add the rinsed black beans, corn kernels, ground cumin, and chili powder, stirring to evenly combine the seasonings.

Pour in the beef broth or vegetable broth and bring the soup to a gentle simmer.

Lower the heat slightly and cook the soup uncovered for 15–20 minutes until the broth has slightly thickened and the flavors have blended.

Taste and season with salt and pepper as needed before serving hot with optional toppings.