Heat a little olive or avocado oil in a large skillet over medium high heat. When oil is hot, add ground beef and cook, breaking up with the back of your spoon, until fully cooked through. Drain excess grease.
Add onion and garlic to skillet and cook another 2-3 minutes. Stir in taco seasoning and season with salt and pepper.
To the base of your slow cooker, add ground beef mixture, followed by black beans, pinto beans, green chiles, diced tomatoes, frozen corn, zucchini, and broth; toss to combine. Put the lid on and cook high for 4 hours or low for 6-8 hours.
During the last 30 minutes, add cream cheese and allow to melt. Stir it all in until no clumps remain.
Just before serving, stir in fresh lime juice and chopped cilantro.
Serve in bowls with toppings of choice and enjoy!
*this recipe is delicious without the cream cheese also, but it definitely adds the perfect amount of creaminess. If you are dairy free, you could try the Kite Hill dairy free cream cheese.