Start by dicing the onion and potatoes, and mincing the garlic.

In a large pot over medium heat, brown the ground beef until it’s fully cooked. Drain the excess fat if necessary.

Stir in the diced onion and minced garlic, cooking until the onion is translucent.

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

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

Once the soup is ready, stir in the heavy cream and shredded cheddar cheese until melted and creamy.