Place your favorite heavy bottomed pot or Dutch oven over medium high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, then drain the excess fat.

Lower the heat slightly and add the diced onions to the pot. Sauté them until they become translucent and pick up the golden bits of beef left behind. Stir in the minced garlic and cook for just sixty seconds.

Add the cubed potatoes, chili powder, smoked paprika, and cumin. Toasting the spices for a minute before adding liquid releases their essential oils. Pour in the beef broth, scraping the bottom of the pot to release all that hidden flavor.

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the potatoes cook until they are fork tender, usually about fifteen minutes.

Stir in the diced tomatoes, corn, and beans. If you are including green chiles for a Tex-Mex cowboy soup vibe, add them now. Let everything warm through for five minutes.

Turn the heat to low. Whisk in the softened cream cheese until it fully incorporates into the broth. Pour in the heavy cream and stir gently.

Stir in the shredded cheddar cheese until melted and bubbly. Season with extra salt and pepper to taste.