In a large pot or Dutch oven heat up butter and oil. Saute onions and bell peppers until softened. Add garlic and cook for 1 minute. Add ground beef cook until thoroughly browned. Drain grease.
Stir in corn, cheddar cheese soup, rotel tomatoes, chicken or beefs broth, and seasonings. Bring to a boil and let simmer for 5 minutes. Turn off heat and stir in heavy cream and cheddar cheese.
Garnish with cilantro, crushed corn tortilla chips, and cheddar cheese if desired.
