In a large Dutch oven, heat over medium-high heat and add the ground beef. Cook for 5 to 7 minutes until browned, draining excess grease.

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

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

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally.

Once vegetables are tender, stir in heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes over low heat.

Ladle into bowls and garnish with green onions, extra cheese, or tortilla chips.