Sauté ground beef on high heat in a large soup pot with taco seasoning, cumin, and seasoned salt, stirring to prevent anything from sticking, until brown.

Roast the peppers while you're cooking the meat, turning them occasionally to ensure all sides are totally blackened.

Once the meat is mostly cooked through (about 5 minutes), remove from the pot, strain the juices into a separate bowl, and set the beef aside.

Turn the heat down to medium, pour 2 tablespoons of the beef juices back into the pot, and add onions, garlic, bell pepper, and jalapeño.

Sauté until softened (about 3 minutes).

Add strained tomatoes and stir to incorporate.

Clean the skin off of the peppers, loosely chop them (careful to remove seeds if you're sensitive to spice), and add them to the pot.

Add beef broth, the block of cream cheese, and lime juice, stirring to break up the cream cheese and allow it to totally melt into the soup.

Taste and add additional salt or pepper if needed.

Serve piping hot, each bowl topped with half of a cubed avocado, 2 tablespoons of cotija cheese, scallions, and cilantro.