Finely chop onion and garlic cloves, set aside.

Cube cream cheese and allow to warm on the counter.

In a 2 quart saucepan , brown and drain ground beef before returning to pan.

Add prepared onion and garlic and cook until onion starts to become translucent.

Add chili powder and cumin and cook for about a minute.

Add cream cheese and melt until the meat mixture is evenly coated.

Add broth, rotel, and cream. Salt and pepper to taste, and heat on medium until steadily boiling.

Remove from heat and serve.