In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned.

Stir in 1 diced onion and 3 cloves of minced garlic, cooking for 3-4 minutes until softened and fragrant.

Add 2 diced potatoes along with 2 tablespoons of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, and a pinch of salt and black pepper. Stir well and cook for another 2-3 minutes.

Pour in 4 cups of beef broth along with 1 can of diced tomatoes, 1 cup of corn, and 1 can of pinto and black beans (drained and rinsed). Stir well and bring it to a boil.

Reduce the heat and let it simmer uncovered for about 20 minutes until the potatoes are fork-tender and the soup is thickening.

Reduce the heat to low and gently stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until melted and creamy.

Taste and season the soup, then ladle into bowls and garnish with fresh cilantro or parsley, and add extra shredded cheese or sour cream if desired.