Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon.
Add diced onion and minced garlic. Sauté 3–4 minutes until softened and fragrant.
Stir in the potatoes, pinto beans, corn, and diced tomatoes with green chilies.
Pour in the beef broth and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for about 20 minutes or until the potatoes are tender.
Add heavy cream, smoked paprika, chili powder, salt, and pepper. Simmer an additional 5 minutes until creamy.
Taste and adjust seasoning as needed. Serve hot with optional herbs.
