In a large Dutch oven, heat over medium heat and add your ground beef or sausage. Cook for about 5-7 minutes, breaking it up until browned and cooked through.

Add chopped onion and green bell pepper to the pot, sauté for 5-6 minutes until vegetables are softened.

Sprinkle in onion powder, garlic powder, and cumin, then pour in your beef or vegetable broth. Bring to a simmer and cover for 10 minutes.

Stir in the softened cream cheese and mild green chiles until fully melted, then fold in shredded cheddar cheese gradually.

If you prefer a thicker consistency, create a slurry with cornstarch and cold water, stir into soup and cook on low for 5 minutes.

Ladle the Cheesy Beef Soup into bowls and garnish with shredded cheese, diced tomatoes, green onions, or avocado. Serve immediately.