In a 5-6 quart slow cooker, combine the cooked ground beef with chopped yellow onion, diced green bell pepper, minced garlic, and jalapeño. Add in sweet canned corn, black beans, diced tomatoes, chili powder, salt, ground black pepper, and red pepper flakes. Finally, pour in the chicken or beef broth and mix well until blended.

Cover the slow cooker and set it to high for 4 hours or low for 8 hours. Check the doneness; the veggies should be tender and the broth bubbling.

Stir in the shredded cheddar cheese until melted into the soup. In a separate bowl, mix the heavy cream and all-purpose flour until smooth, then add this to the slow cooker. Stir until fully combined.

Cover again and cook on high for an additional 30 minutes to thicken the soup. It should be visually appealing and creamy.

Remove the lid and dish out into bowls. Garnish with chopped green onions and serve warm with crispy tortilla chips.