Crumble the beef in a large cast iron skillet over medium-high heat. When the meat has browned about halfway, stir in the onion and garlic. Continue cooking until the onions have softened slightly and the meat has browned. Drain and discard any excess grease, if needed.

Season with the Mesquite seasoning and taco seasoning. Stir in the green chiles. Continue cooking a 2 to 3 minutes to allow the flavors to incorporate, stirring occasionally.

Meanwhile, in a stockpot, heat the beef broth over medium heat. Stir in the Rotel, corn and black beans and meat. When the mixture begins to simmer, stir in the cream cheese. Continue stirring until the cheese melts. Cook for about 5 minutes, stirring occasionally.