In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.

Transfer the browned beef to a 6-quart slow cooker.

Add the taco seasoning, diced tomatoes with green chilies, and beef broth to the slow cooker. Stir to combine.

Cover and set the slow cooker to LOW. Cook for 6 hours, allowing the flavors to meld together.

Cut the cream cheese into chunks and add it to the slow cooker along with the shredded cheddar cheese. Stir until the cheeses have melted and the soup is creamy and well combined.

Serve hot, with optional garnishes such as fresh cilantro, diced avocado, or a sprinkle of extra cheese, if desired.