In a large pot, brown your ground beef over medium heat along with the diced onion. Cook until fully done and drain any excess grease.

Add the minced garlic and taco seasoning to the meat, stirring well to coat.

Pour in the diced tomatoes, Rotel, black beans, corn, and chicken broth. Bring the mixture to a gentle simmer.

Once it’s simmering, lower the heat and stir in the softened cream cheese until it’s completely melted and smooth.

Pour in the heavy cream (or half & half) and add the shredded cheddar cheese. Stir well until everything is evenly blended and creamy.

Taste the soup and adjust seasoning with salt and pepper as needed.

Serve the soup hot, topped with your choice of tortilla chips, avocado, sour cream, or fresh cilantro.