In a dutch oven or heavy bottomed pot, over medium-high heat, saute the diced onion, red bell pepper and poblano pepper in a few drizzles of olive oil. Season with salt and black pepper to your taste. Cook until the vegetables are soft and beginning to brown then add the minced garlic. Cook for 1 minute.
Add the ground beef and cook until no pink remains. Drain any excess fat from the pot.
Add the juice of 1 lime and 3 Tbsp of Worcestershire sauce. Stir well. Add the seasonings and the remaining ingredients reserving the cilantro to add at the end of cooking.
Adjust the taco seasoning, salt and black pepper to your taste. [If you prefer a thinner soup, add more beef broth. Likewise, for a thicker soup, add less]
Simmer covered for 40-45 minutes. Stirring occasionally.
Stir in the chopped cilantro just before serving.
Serve topped with shredded Monterey-Jack or sharp cheddar cheese, sour cream, sliced black olives, pickled jalapenos, chopped cilantro and tortilla chips.