In a heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add your choice of ground protein, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, stirring occasionally, until the meat is thoroughly browned.

Add 1 finely chopped onion to the pot, stirring it into the browned meat. Sauté for 3-4 minutes until the onion becomes translucent. Add 2 minced garlic cloves and any diced peppers, cooking for another 1-2 minutes until fragrant.

Sprinkle in 1 teaspoon each of cumin, chili powder, paprika, and oregano. Stir the mixture for about 30 seconds to toast the spices slightly.

Fold in 1 can of drained black beans, 1 cup of corn, and 1 can of diced tomatoes. Add 2 tablespoons of tomato paste and let everything cook for an additional 2-3 minutes.

Pour in 4 cups of low-sodium chicken or vegetable stock. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Allow to simmer for 15-20 minutes.

Lower the heat and add 1 cup of Greek yogurt or heavy cream (or coconut milk). Stir until the mixture is smooth and creamy.

Taste and adjust the seasoning with salt, pepper, and lime juice. Let the soup rest for a few minutes.

Ladle into warm bowls and add garnishes like cilantro, avocado, or cheese. Serve immediately.