Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain excess fat if there’s a lot, leaving a tablespoon for flavor. Season with a pinch of salt and pepper.

Push the beef to the side (or remove briefly). Add the diced onion to the pot and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for 30–60 seconds until fragrant — don’t let it burn.

Stir in the diced tomatoes (with their juice), diced tomatoes with green chilies, drained corn, and drained black beans. Add the diced potatoes and pour in the beef broth. Sprinkle the smoked paprika, chili powder, and cumin over the top, then stir to combine.

Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and simmer for 12–18 minutes, or until the potatoes are fork-tender. Taste and adjust salt and pepper. If the soup seems too thin, simmer uncovered for a few minutes to reduce.

Lower the heat and stir in the heavy cream or half-and-half. Gradually add the shredded cheddar while stirring so it melts smoothly into the broth — avoid high heat to prevent the dairy from curdling. Heat just until warmed through.

Serve hot topped with sliced green onions, extra shredded cheese, and crushed tortilla chips for crunch. Enjoy.