In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

Add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 3-4 minutes.

Pour in the beef broth and add the diced tomatoes, corn, black beans, and diced potatoes.

Stir in the smoked paprika, chili powder, cumin, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.

Stir in the heavy cream and allow the soup to heat through.

Add in the shredded cheddar cheese and stir until melted and creamy.