In a large Dutch oven, heat over medium-high heat until hot. Add the ground beef and cook for about 5-7 minutes, stirring occasionally, until browned and no longer pink. Drain any excess grease.

Stir in the diced onion and minced garlic into the pot, allowing them to cook for 2-3 minutes until the onion becomes translucent and fragrant.

Add the beef broth, diced tomatoes (with juice), corn, black beans, diced tomatoes with green chilies, and diced potatoes to the pot. Season with smoked paprika, chili powder, cumin, salt, and black pepper. Stir well to combine.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes until the potatoes are fork-tender.

Once the potatoes are tender, stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes on low heat until the cheese melts.

Ladle the soup into bowls and garnish with your choice of toppings, then serve hot.