Finely chop the red onion, mince the garlic, and dice the green bell pepper after removing its seeds and veins.

In a large pot, heat the olive oil and unsalted butter over medium-high heat.

Add the diced green bell pepper and cook it for about three minutes until it begins to soften.

Next, introduce the finely chopped red onion and minced garlic, stirring them for an additional two minutes until they release their fragrant aroma.

Once the veggies are fragrant and slightly softened, add the ground beef, breaking it up with a spoon and cooking until it’s browned, about three minutes.

Season the mixture with salt, black pepper, ground cumin, ground coriander, smoked paprika, and dried oregano.

Toss in the chopped jalapeños and their brine, stirring everything together for approximately one minute.

Pour in the beef broth, stirring well to combine, and bring to a vigorous boil.

Once bubbling, add the crushed tomatoes, kidney beans, and corn kernels. Allow to return to a boil, then cover and reduce heat to medium-low, simmering for about five minutes.

Chop fresh cilantro and grate the cheddar cheese while the soup is simmering.

When ready, stir in the chipotle sauce, cream, cream cheese, and grated cheddar until melted and blended.

Bring the soup to a gentle boil again, then lower the heat and simmer for an additional five minutes.

Taste and adjust the salt, finishing with freshly ground black pepper and chopped cilantro.