In a large Dutch oven, heat a splash of oil over medium-high heat. Add the ground beef and break it into smaller pieces as it cooks, stirring continuously. Sauté until the beef is browned and no longer pink, about 5-7 minutes. Once browned, drain any excess grease.

Add the diced onion and minced garlic to the pot, stirring well to combine. Cook for 2-3 minutes until the onion is translucent and the garlic is fragrant.

Pour in the beef broth and stir in the diced tomatoes, corn, black beans, and diced potatoes. Ensure all ingredients are coated with the liquid. Bring to a gentle simmer over medium heat.

Add the smoked paprika, chili powder, cumin, salt, and black pepper to the pot. Stir thoroughly to ensure even distribution of flavors.

Increase the heat to bring the soup to a gentle boil, then reduce it to low heat. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally.

Once the potatoes are ready, stir in the heavy cream and shredded cheddar cheese. Continue to cook for an additional 5 minutes over low heat.

Ladle the warm Creamy Cowboy Soup into bowls, and if desired, top with sliced green onions or a handful of crunchy tortilla chips.