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In a 6-quart Dutch oven, heat 2 tbsp of neutral oil over medium heat. Once the oil is heated, add the onion, jalapeños, and salt. Sauté until the onion is softened and translucent, 4-6 minutes.
Add the chili powder, cumin, and oregano. Stir the spices until they are bloomed and heated through, 1 minute.
Add the ground beef. Cook and break the beef into small pieces until it is fully browned, 6-8 minutes. Add the diced tomatoes with any remaining juices, tomato purée, chicken stock, black beans, and corn. Stir to combine and bring to a boil.
Once the soup is boiling, turn the heat down to a simmer. Cover and simmer the soup until it is heated through, 20-30 minutes. The soup can be simmered for longer if necessary or kept warm until ready to serve. Serve with garnishes, such as avocado, cilantro, cheese, sour cream, tortilla chips, and more.