In a large skillet over medium-high heat, brown the beef. Drain excess grease and return to the pan. Add the taco seasoning and stir to combine. Reduce the heat and simmer for five minutes.
Add the onion, jalapeno, kidney beans, pinto beans, fire roasted tomatoes, low-sodium beef broth, water and cumin. Stir all to combine. Cook on medium heat for 30 minutes. Season to taste with salt and pepper.
Ladle soup into bowls and add the toppings of your choice. Serve.
Notes
Nutrition information for estimation purposes only.