In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.
Stir in the black beans, corn, diced tomatoes, tomato sauce, and beef broth.
Add the chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve hot, topped with shredded cheddar cheese and fresh cilantro.