In a large pot, cook the ground beef over medium heat. Break it into small crumbles and drain excess fat.

Add the diced onions, garlic, bell peppers, and carrots to the pot. Cook until the onions are translucent and fragrant.

Sprinkle the chili powder, cumin, and paprika over the meat and vegetable mixture. Toast the spices for about 60 seconds before adding liquid.

Stir in the kidney beans, corn, and tomatoes. Pour in the broth or water. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes.

Add salt and pepper. Adjust the heat with more jalapeños if desired.

Ladle the hot soup into deep bowls. Top with shredded cheese and a dollop of sour cream.