In a large Dutch oven, heat over medium-high heat. Add the ground beef and cook for about 5-7 minutes, breaking it into small pieces until browned and no longer pink. Drain excess grease.

Add the diced onion and minced garlic to the pot with the browned beef. Cook for 2-3 minutes, stirring frequently, until the onion is soft and translucent, and the garlic is fragrant.

Stir in the beef broth, diced tomatoes (with juice), corn, black beans, and diced tomatoes with green chilies. Toss in the diced potatoes and ensure all ingredients are well combined.

Sprinkle in the smoked paprika, chili powder, cumin, salt, and black pepper, mixing well. Bring the soup to a gentle boil over medium heat.

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until potatoes are fork-tender. Stir occasionally.

Once the potatoes are tender, stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes over low heat, stirring until the cheese melts.

Ladle the Creamy Cowboy Soup into bowls and serve warm. Top each bowl with chopped green onions, extra cheese, or tortilla chips.