Cook the ground beef or turkey on medium heat on the stovetop until cooked through, about 7-8 minutes. Drain the grease.

Transfer the ground beef to the crockpot. Add the Rotel, beef broth, taco seasoning, onion, garlic powder, and black pepper. Stir to combine.

Cook on low heat in the slow cooker for 4+ hours or cook on high for 2 hours.

Add the very soft cream cheese to the pot, along with the shredded cheddar cheese. Melt the cheeses into the soup. This will take a bit for the cream cheese to fully break down.

Serve and enjoy! Optional garnish ideas include shredded cheese, sour cream, avocado, tomatoes, olives, diced jalepenos, cilantro, or chives.

Turn the Instant Pot to Saute High and brown the ground beef. Drain the grease. Add 1 tablespoon of oil (or 1 tablespoon of reserved beef grease) and saute the diced onion until it's softened, for about 3-4 minutes. Turn the pot off by pressing the Cancel button.

Add the beef broth to the pot and stir the bottom of the pot to remove any onion bits that might be stuck to the bottom.

Add the cooked ground beef, Rotel, taco seasoning, garlic powder, and pepper to the pot. Stir to combine.

Put the lid on the pot and cook the soup on Manual High for 5 minutes, some pots call this setting Pressure Cook. The pot will take about 15-20 minutes to come to pressure. Once the soup is done cooking under pressure, do a Natural Release for 10 minutes before releasing the remaining pressure from the pot. Turn the pot off.

Add the cubed cream cheese and stir until it breaks down and is well combined into the soup. Stir in the cheddar cheese until melted.

Add your favorite garnishes on top and serve!