In a large pot over medium heat, add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Add diced onion, bell pepper, and garlic to the pot. Cook for an additional 5 minutes until vegetables are softened.

Stir in beef broth, diced tomatoes, green chilies, chili powder, cumin, paprika, salt, and black pepper.

Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.

Ladle the soup into bowls and top with shredded cheddar cheese, sliced avocado, sour cream, and chopped cilantro.