For 7-8 minutes, or until the ground beef is thoroughly browned, sauté meat, onion, and garlic in 1 tablespoon oil in a large pot or dutch oven over medium-high heat.
Bell pepper, Rotel chopped tomatoes, cream cheese, and seasonings should all be added. Stir for 4-5 minutes, or until cream cheese is thoroughly incorporated and tomatoes are soft and tender.
Turn the heat down to low-medium and add the beef broth. Cook for 15 to 20 minutes at a simmer to reach the required thickness.
Serve the soup in little dishes. Freshly chopped cilantro, shredded cheese, jalapeno, sour cream, and a drizzle of lime sauce go on top.