In a medium skillet over medium heat, cook the ground beef or turkey until browned and fully cooked, breaking it apart with a spatula.

Drain any excess fat to keep the soup light.

Add the diced onion and minced garlic to the skillet with the meat, sautéing for about 3-4 minutes until the onion is soft and translucent.

Carefully transfer the cooked meat mixture into the crockpot.

Into the crockpot, add the black beans, kidney beans, drained corn, diced tomatoes with their juice, beef or chicken broth, taco seasoning, uncooked rice, diced bell pepper, and jalapeño (if desired).

Stir everything together until well combined.

Season the mixture with salt and pepper to your preference.

Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the rice is tender.

After cooking, taste the soup and adjust the seasoning if necessary.

To serve, ladle the hot soup into bowls and top each serving with shredded cheddar cheese, fresh cilantro, sour cream, and tortilla chips.