In a large Dutch oven, heat over medium-high heat. Add the ground beef, cook for about 5-7 minutes until browned.

Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onions are translucent.

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

Bring to a boil, then reduce heat and cover. Simmer for 20-25 minutes until potatoes are tender.

Stir in the heavy cream and shredded cheddar cheese. Cook for another 5 minutes until cheese is melted.

Ladle into bowls and garnish with optional toppings.