In a Dutch oven, sauté the ground beef, onion, bell pepper and garlic until meat is done; remove from heat and drain.
Return to heat; add taco seasoning, beef broth, tomatoes and salsa; stir to combine; bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes or until heated through; stirring occasionally.
Slowly add softened cream cheese, heavy cream and cheddar cheese to the pot.
Stir until cheeses are melted and soup is blended.