Dice the onion, slice any jalapeños or avocado for topping, and cube the cream cheese so it melts evenly.

Measure out the taco seasoning, garlic powder, and smoked paprika so everything’s ready to go.

Crack open the Rotel and have the beef broth nearby.

Pro tip: Cubing the cream cheese into small pieces helps it melt smoothly into the soup without leaving clumps.

Heat your skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon.

Once the meat starts to brown, add the diced onion and continue cooking until the beef is fully browned and the onion is translucent (about 4–6 minutes).

Season the meat in the pan with a pinch of salt, pepper, and half of the taco seasoning to build flavor early.

If there’s a lot of excess fat, spoon off a tablespoon or two — you want some fat to carry flavor but not a greasy soup.

Pro tip: Browning builds flavor fast — don’t rush it. Let the beef get a little color before stirring; those browned bits are where the best flavor lives.

Transfer the browned beef and onions into the slow cooker.

Add the Rotel (undrained), beef broth, the remaining taco seasoning, garlic powder, smoked paprika, and cumin. Stir to combine.

Nestle the cubed cream cheese pieces on top — they’ll melt into the hot broth as it cooks.

Cover and set the slow cooker to low for 4–6 hours or high for 2–3 hours depending on your schedule.

About 20–30 minutes before serving, stir the soup well to help the cream cheese melt completely.

Pour in the heavy cream and stir until fully incorporated and silky. Taste and adjust salt and pepper.

Pro tip: If small flecks of cream cheese remain, use a whisk or an immersion blender for a few quick pulses to smooth things out — but only if you want a fully velvety texture.

Ladle the soup into bowls and let everyone top their bowl how they like: shredded cheddar, a dollop of sour cream, sliced jalapeños, fresh cilantro, or diced avocado.

For a little crunch without carbs, try pork rind crumbles or a sprinkle of chopped green onions.

Serve hot and enjoy!

Let leftovers cool slightly, then transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months.

To reheat, warm gently on the stove over low heat, stirring occasionally, and add a splash of broth or cream if it seems too thick.