Heat a large pot over medium-high. Add the ground beef and break it up with a spoon. Cook until well browned and no pink remains, about 6 to 8 minutes. Drain excess fat if there’s a lot.

Push the meat to one side of the pot. Add the chopped onion to the empty space and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

Sprinkle in the smoked paprika, chili powder, cumin, salt, and black pepper. Stir and toast the spices for about 30 seconds to bloom their flavors.

Add the diced potatoes, canned tomatoes with their juice, and beef broth. Stir, scraping any browned bits from the bottom. Bring the pot to a gentle simmer.

Reduce the heat to medium-low. Cover and simmer until the potatoes are tender, about 12 to 15 minutes depending on how small you diced them. Stir occasionally.

Once the potatoes are tender, stir in the black beans and corn. Heat through for 3 to 5 minutes so everything is hot but the beans do not overcook.

Remove the pot from the heat and stir in the heavy cream. Taste and adjust the seasoning. If you want the cheddar melted into the soup, stir it in now until melted; otherwise reserve it as a topping.

Ladle into bowls and garnish with extra shredded cheddar, chopped green onions, or a squeeze of lime if you like bright acidity.