tortilla chips, Mexican shredded cheese, sour cream, and avocado, for serving
In a large nonstick skillet, warm oil over medium-high heat. Cook the beef and onions until the onions are translucent and the beef is browned with no pink remaining, about 3 minutes. Drain off fat and return to heat. Season with the salt, pepper, and paprika.
Transfer meat to a 6-quart slow cooker. Add in the corn, black beans, taco seasoning, enchilada sauce, salsa, and chicken broth. Stir to combine.
Cover and cook on low for 6 hours.
Ladle into bowls and top with a dollop of sour cream, shredded cheese, a few avocado cubes, and broken up tortilla chips.
This has a kick to it! If you want less heat, replace the enchilada sauce with regular tomato sauce.