In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped yellow onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent and fragrant.

Next, toss in the diced red bell pepper to the skillet with the sautéed onion and garlic. Continue to sauté for an additional 2-3 minutes, until the bell pepper is softened and vibrant.

Transfer the sautéed vegetable mixture into your slow cooker. Add the 2 cans of Rotel, the creamy mushroom soup, and 2 cups of shredded cooked chicken to the pot. Sprinkle in the taco seasoning, chicken broth, ground cumin, and chili powder.

Dollop the room-temperature cream cheese on top of the mixture in the slow cooker, evenly spacing it out.

Cover the slow cooker and set it to low for 6-8 hours or high for 4-6 hours. Allow the soup to cook undisturbed until the ingredients meld beautifully.

When cooking time is complete, remove the lid and stir the soup to combine all the ingredients thoroughly, ensuring the melted cream cheese is well integrated. Serve hot with garnishes.