Place the meat and onion into a large high sided skillet, and cook until the onion has begun to soften and the meat is completely browned.

Add the butter, onion powder, minced garlic, cumin, chili powder and salt and pepper to taste to the skillet and stir to combine.

Mix the cream cheese, dijon mustard, tomato paste and dill pickle relish into the skillet, and stir to combine until the cream cheese has melted.

Add the broth and cheddar cheese to the skillet, and stir until the cheese has melted.

Mix the heavy whipping cream into the soup mixture, and continue cooking for several minutes until the soup thickens to your liking.

Serve topped with freshly chopped parsley if desired.