Brown the ground beef and onion in a large pot over medium heat. Drain excess fat.
Add garlic and taco seasoning; cook for 1 minute.
Stir in diced tomatoes and broth. Bring to a simmer for 10–15 minutes.
Lower heat and whisk in cream cheese until melted.
Add heavy cream and shredded cheddar cheese, stirring until smooth.
Simmer for another 5 minutes. Season with salt and pepper.
Serve hot, topped with cilantro, tomatoes, and extra cheese.
