1. Start by heating a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Once fully cooked, drain off most of the grease (leave a little for flavor) and transfer the meat to your slow cooker.

2. In the same skillet, add a touch of olive oil if needed, then sauté the diced onion, garlic, and red bell pepper for about 3–4 minutes until softened and fragrant. Transfer the mixture to the slow cooker with the ground beef.

3. To the crockpot, add the diced tomatoes with green chilies, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine everything well.

4. Cube the softened cream cheese and drop it into the slow cooker. Pour in the heavy cream. Don’t worry if the cream cheese doesn’t melt right away—it will blend beautifully as it cooks.

5. Set your slow cooker on LOW and let the soup cook for 4 hours. Stir occasionally, especially after the first hour, to help the cream cheese fully incorporate and melt into the broth.

6. About 30 minutes before serving, stir in the shredded cheddar cheese. It’ll melt into the soup and thicken it slightly, giving it that rich, creamy texture.

7. Ladle the soup into bowls and top with your favorite low carb garnishes—sliced green onions, a dollop of sour cream, chunks of avocado, jalapeños for a little heat, and a sprinkle of fresh cilantro.