In a large pot, heat over medium-high heat as you add the ground beef. Cook for 5-7 minutes, breaking it apart with a spatula until well-browned and no pink remains. Drain any excess grease.

Add the chopped onion to the pot and sauté for 5-7 minutes until they turn soft and translucent. Stir frequently, then add minced garlic and cook for an additional minute until fragrant.

Pour in 4 cups of beef broth, followed by the diced tomatoes and green chiles. Stir well to combine and allow it to simmer gently.

Sprinkle in Italian seasoning, along with salt and black pepper to taste. Toss in the cubed potatoes and shredded carrots.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

Once the potatoes are tender, remove the pot from the heat and stir in the softened cream cheese. Whisk to blend thoroughly.

Gradually pour in 1 cup of milk, stirring continuously until the soup is well homogenized.

Stir in the shredded cheddar cheese, allowing it to melt into the soup.

Ladle the hot cheeseburger soup into bowls and add your favorite optional toppings such as cooked bacon crumbles, sour cream, and green onions.