In a large pot over medium-high heat, brown the ground beef and onion until beef is no longer pink, about 5-6 minutes. Drain excess fat, leaving a tablespoon in the pot.

Stir in taco seasoning and garlic, cook 30 seconds. Add beans, corn, and tomatoes with juice. Stir to combine.

Pour in chicken broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Season with salt and pepper.

Remove from heat, add cream cheese cubes, let sit 2 minutes, then stir until melted and smooth. Serve with desired toppings.