Heat a large pot over medium heat and add the ground meat, cooking until browned and cooked through, breaking it apart with a wooden spoon.
Add the chopped onion and minced garlic to the meat, stirring until the onion softens and becomes translucent, about 3 minutes, and the kitchen fills with a fragrant aroma.
Sprinkle in smoked paprika, cumin, and chili powder, stirring constantly so the spices evenly coat the meat and vegetables, releasing their aroma.
Pour in the canned diced tomatoes, including juices, and stir to combine everything thoroughly.
Stir in the drained black beans, corn, and pour in the broth, bringing the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer uncovered for about 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
Taste the soup and season with salt and pepper as needed, adjusting the flavor to your preference.
Ladle the hot soup into bowls, then sprinkle generously with shredded cheese, allowing it to melt into the hot broth.
Add optional toppings like sour cream, chopped cilantro, or sliced jalapeños for extra flavor and freshness.
Serve immediately while warm, enjoying the comforting, spiced flavors in each spoonful.
