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Brown the meat – In a large pot or Dutch oven over medium‑high heat, cook the ground beef until no longer pink, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if needed.
Sauté aromatics – Add the diced onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add seasonings and canned goods – Stir in the taco seasoning and cook for 30 seconds. Then add the diced tomatoes (with juices), corn, black beans, pinto beans (if using), and chicken broth. Stir to combine.
Simmer – Bring the soup to a boil, then reduce heat to low. Cover and simmer for 10 minutes to allow the flavors to meld.
Make it creamy – Add the cream cheese cubes to the hot soup. Stir continuously until the cream cheese has completely melted into the broth. If using heavy cream or sour cream, stir it in now. Season with salt and pepper to taste.
Adjust consistency – If the soup is too thick, add a little more broth or water. If too thin, let it simmer uncovered for a few more minutes.
Serve – Ladle into bowls and add your favorite toppings. Crushed tortilla chips add a wonderful crunch.