In a medium pot, brown ground meat in olive oil over medium-high heat, breaking it up as it cooks. Season with a bit of salt and pepper.

Once browned, add bell pepper, onion, jalapeno pepper (if using), and garlic, continue cooking until vegetables start to soften.

Add chili powder, smoked paprika, smoked serrano, cumin, and dried oregano, cook for another minute, or until fragrant.

Add cream cheese to the pot, breaking it up to allow it to thoroughly melt and smoothly coat the other ingredients.

Add chopped tomatoes, stir well to combine. Cook for another 2 minutes.

As the soup is cooking, sprinkle xanthan gum over the cheese, gently tossing to distribute it over the cheese shreds. This will prevent clumping.

Add cheese to the soup, stirring well to combine and melt.

Finally, add broth a little at a time, stirring to smoothly to allow the cheeses, broth, and juices from the vegetables to combine into a smooth soup base.

Bring to a boil, turn heat down, and simmer for 5 minutes.

Serve hot, topped with optional toppings.