Heat a large Dutch oven to medium-high heat.

Add the ground beef and break it apart using a wooden spoon until fully cooked and browned. Drain any excess grease.

Add the diced onion and minced garlic, stirring frequently until the onion softens, about 2-3 minutes.

Mix in the minced jalapeño, Anaheim pepper, one packet of taco seasoning, black beans, diced tomatoes, corn, chicken broth, lime zest, lime juice, salt, pepper, and oregano. Stir to combine.

Taste the soup and adjust seasonings with more taco seasoning, lime juice, or salt as desired.

Add the softened cream cheese and stir until melted and fully integrated.

Cover and let simmer for about 10 minutes to meld flavors.

Serve in bowls and top with fresh cilantro, shredded cheese, sour cream, and avocado as desired.