1. Cook the Beef: In a large Dutch oven or soup pot, cook the ground beef over medium-high heat until it’s browned and crumbly. Drain any excess grease from the pot.

2. Sauté the Aromatics: Add the diced onion and minced garlic to the pot with the cooked beef. Sauté for 2-3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant.

3. Build the Soup Base: Pour in the beef broth, diced tomatoes (with their juice), corn, black beans, diced potatoes, smoked paprika, chili powder, and cumin. Stir well to combine all the ingredients.

4. Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are tender.

5. Make It Creamy: Stir in the heavy cream (or half-and-half) and the shredded cheddar cheese. Continue cooking for an additional 5-10 minutes, allowing the cheese to melt and the soup to become deliciously creamy.

6. Serve and Enjoy: Ladle the piping hot Creamy Cowboy Soup into bowls and top it with your desired garnishes.