Dice the onion and bell peppers. Heat a large skillet over medium-high heat and add the ground beef, stirring occasionally until browned, about 6-8 minutes. Drain excess fat and set aside.

In your slow cooker, layer the cooked ground beef, diced onion, and bell peppers. Add the diced tomatoes and chicken broth.

Sprinkle taco seasoning over the mixture, stirring well. Set your slow cooker to low heat and let it simmer for 6-8 hours.

Once cooking time is complete, stir in the cream cheese until melted and fully incorporated.

Ladle the soup into bowls and top with cheddar cheese, avocado, and cilantro before serving.