In a large skillet or pan, heat the olive oil before adding the beef and onions and cook over medium heat until the beef is browned.
Add the garlic and cook for another minute or two, until fragrant.
Next, add the cooked ground beef, jalapeno, diced tomatoes, diced green chiles, beef broth, and taco seasoning to the crockpot and cook on low for 5-6 hours.
Add the red kidney beans, black beans, and whole kernel corn during the last 15-20 minutes so they are just heated through (this is to preserve their texture and so they don’t turn to mush).
Add additional beef broth to thin the soup, if desired.
Serve warm and add desired toppings.