In a large Dutch oven or soup pot, brown the ground beef over medium-high heat for about 5-7 minutes, breaking it into small pieces.

Add the diced onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

Stir in beef broth, diced tomatoes, corn, black beans, and diced potatoes. Add smoked paprika, chili powder, cumin, salt, and black pepper.

Once boiling, reduce heat to low and cover, simmering for 20-25 minutes until potatoes are fork-tender.

Stir in heavy cream and shredded cheddar cheese, cooking for an additional 5 minutes on low heat.

Serve hot, garnished with sliced green onions, cheese, or tortilla chips.