Ensure cream cheese is fully softened before adding for smoother melting., Brown ground beef thoroughly and drain excess fat to avoid greasy broth while retaining flavor., Rinse beans and corn to reduce extra salt and liquid and prevent watery soup., If using store-bought taco seasoning, note salt content and adjust seasoning accordingly., To thicken soup, simmer uncovered longer or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook until thickened., Adjust heat by using spicy Rotel or adding cayenne pepper (¼ to ½ teaspoon) as desired., Leftovers keep for 3-4 days refrigerated; reheat gently on low heat stirring often to maintain creamy texture., Freeze soup without cream cheese for 2-3 months; add cream cheese after thawing and reheating for best texture., Top soup with shredded cheddar, avocado slices, fresh cilantro, lime wedges, and tortilla strips for added flavor and texture., Variations include using ground turkey or chicken, or making vegetarian by substituting with plant-based meat and vegetable broth., Slow cooker method: brown meat, add ingredients except cream cheese, cook low 3-4 hours or high 1.5-2 hours; stir in cream cheese at end., Instant Pot method: sauté beef, add ingredients except cream cheese, cook on high pressure 5 minutes, quick release, stir in cream cheese., If cream cheese clumps, warm soup gently and stir continuously or whisk cream cheese with hot broth before adding., Reheat leftovers gently on stove or in microwave with stirring to maintain smooth creaminess.