Assemble all ingredients before beginning to ensure a smooth cooking process.
In a spacious soup pot, combine the ground beef, minced garlic, and chopped onion. Cook over medium-high heat, stirring frequently, until the beef is fully browned and broken into small crumbles, approximately 5–7 minutes.
Drain any excess fat, then stir in the ground cumin and chili powder. Allow the spices to toast briefly for about 2 minutes to maximize their aroma and depth of flavor.
Gradually incorporate the softened cream cheese into the beef mixture, mashing and stirring with a large spoon until fully blended and no white streaks remain, roughly 3–5 minutes.
Add the beef broth, diced tomatoes with green chiles, and heavy cream to the pot. Season with salt to taste and stir until all components are fully combined. Continue cooking until the soup is thoroughly heated, about 10 minutes.
Ladle into bowls and serve hot, enjoying the creamy and flavorful richness of this keto taco soup.
