Gather all ingredients.
Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes.
Stir in broth, diced tomatoes and green chiles, heavy cream, and salt. Cook until heated through, about 10 minutes more.
