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, kidney beans, corn, diced tomatoes, tomato sauce, and beef broth.
Season the mixture with chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Serve hot, topped with shredded cheddar cheese and chopped cilantro.