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Brown ground beef, drain and set aside.
In the same pan sauce onion until soft and add garlic in at the end. (You want the garlic to heat up but not burn.)
Put meat back into the pot with onions and garlic and add cumin and chili powder to the mix and cook for about minute.
Cube the cream cheese (at room temp) and add it to the mix slowly, making sure to mix it well so it’s not clumpy.
Once cream cheese is fully melted and mixed add in rotel, beef broth and heavy whipping cream.
Bring to a boil and then simmer for 10-15 minutes.