Heat a large soup pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.

Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds.

Mix in paprika, chili powder, salt, pepper, and tomato paste. Stir well to coat the beef and onions.

Pour in beef broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.

Stir in the corn and beans and simmer for another 5 minutes.

In a small pan, melt butter over medium heat and whisk in flour to create a roux. Cook for 1 minute.

Whisk a ladle of hot soup broth into the roux to thin it, then pour the mixture back into the soup pot and stir well.

Add heavy cream and shredded cheddar cheese. Stir until the cheese melts and the soup becomes creamy.

Simmer for 3–5 minutes until slightly thickened. Taste and adjust seasoning as needed.

Ladle into bowls and garnish with green onions, parsley, sour cream, and extra cheese before serving.