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prairiegirl
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In a large pot or Dutch oven, cook the ground beef and onion over medium heat until beef is browned and onion is soft. Drain excess grease if needed.
Add garlic and taco seasoning. Cook for 1 minute until fragrant.
Stir in diced tomatoes, Rotel, black beans, pinto beans, corn, and beef broth. Bring to a gentle boil.
Reduce heat and simmer for 15–20 minutes, allowing the flavors to blend beautifully.
Add softened cream cheese and stir until completely melted and incorporated.
Gradually add shredded cheddar cheese, stirring continuously until the soup is smooth, creamy, and cheesy.
Taste and season with salt and pepper as needed.
Ladle into bowls and top with your favorite taco toppings!