In a large pot, brown the ground beef over medium heat until fully cooked and no longer pink, about 6-8 minutes.

Add the taco seasoning to the beef and stir well to combine, cooking for an additional 2 minutes.

Pour in the broth, adding the drained black beans, corn, and diced tomatoes with green chilies.

Simmer the mixture for about 10-15 minutes, allowing flavors to meld and develop.

Stir in the heavy cream and shredded cheese until both are fully incorporated and melted.

Taste and adjust seasoning as necessary, then remove from heat.

Ladle the soup into bowls and garnish with sliced green onions and tortilla chips.