Heat a large pot over medium heat. Add the ground beef and break it apart with a spoon. Cook until no pink remains and the beef is browned. Drain excess fat to avoid a greasy broth.

Add the diced onion and minced garlic to the pot. Sauté for 2 to 3 minutes until the onion becomes translucent and fragrant.

Pour in the beef broth, the can of diced tomatoes with their juice, drained corn, rinsed black beans, the diced tomatoes with green chilies, and the diced potatoes. Stir to combine everything.

Bring the mixture to a boil, then reduce heat to low. Simmer gently for about 20 minutes, or until the potatoes are fork-tender and flavors are married.

Stir in the heavy cream or half-and-half, smoked paprika, chili powder, and ground cumin. Season with salt and freshly ground black pepper to taste. Warm the soup for another 3 to 5 minutes until heated through — don’t let it boil after adding cream.

Ladle into bowls and top with shredded cheddar, sliced green onions, and crushed tortilla chips for texture.