Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks until fully browned, about 5-7 minutes. Drain the excess grease in a colander or by tilting the pan and spooning it out. I prefer using lean beef like Laura's Lean to minimize this step, but draining well is key to keeping your broth clear and not greasy.

Transfer the browned beef from Step 1 into your crockpot. Add the rinsed black beans, pinto beans, fire-roasted diced tomatoes, corn, enchilada sauce, beef broth, taco seasoning, tomato paste, and smoked paprika. Stir everything together thoroughly to distribute the seasonings and tomato paste evenly throughout the liquid. I like to rinse my beans really well to keep the broth from getting cloudy, which makes the final presentation look cleaner.

Cover the crockpot and cook on low for 3 to 6 hours, depending on your schedule and how much time you have. The longer cooking time allows the flavors to meld together and deepens the overall taste of the soup. You can check it halfway through if desired, but there's no need to stir.

In a small bowl, whisk together the cornstarch and water until completely smooth with no lumps, then stir this mixture into the hot soup from Step 3. This slurry will thicken the broth slightly without making it heavy. Cover and cook on low for an additional 30 minutes to allow the cornstarch to fully activate and the soup to reach the desired consistency.

Stir in the fresh lime juice to brighten the flavors and add a subtle tang that balances the richness of the soup. Ladle the soup into bowls and serve immediately with your favorite toppings.