Heat oil in a large pot over medium-high heat. Add ground beef and onion, cook 6 to 8 minutes until browned, breaking meat apart.

Lower heat to medium, push meat aside, and add garlic and taco seasoning to the fat. Stir 1 minute until fragrant.

Add tomato paste and stir 30 seconds. Pour in diced tomatoes, kidney beans, black beans, corn, and broth. Stir and bring to a boil.

Reduce heat to low and simmer uncovered 15 to 20 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.

Ladle into bowls and top with cheese, sour cream, green onions, and cilantro. Serve with lime wedges.