Prepare the ingredients: Chop all vegetables and meat into bite-sized pieces. Have your broth ready.
Sauté base ingredients: In a large pot, heat oil over medium heat. Add chopped onions and garlic, sautéing until soft and fragrant. Add cumin, oregano, and bay leaves, cooking for another minute.
Brown the meat: Add the meat to the pot and cook until it is browned on all sides.
Add vegetables and broth: Stir in chopped tomatoes, bell peppers, and any additional vegetables. Pour in the broth, stirring to combine.
Simmer and season: Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour until the meat is tender and the flavors have melded together. Season with salt, pepper, and additional chili if desired.
Serve: Ladle the soup into bowls. Garnish with fresh cilantro, a squeeze of lime, and serve with tortilla chips or fresh tortillas.
