Add the chopped onion and cook while stirring until the pieces soften and release a sweet aroma.

Stir in the minced garlic and cook briefly until fragrant.

Add the chopped bell pepper and cubed sweet potatoes, allowing them to sauté for a few minutes so their flavors begin to develop.

Sprinkle in cumin, chipotle chili powder, and ground coriander, stirring so the vegetables become evenly coated with the spices.

Pour in the diced tomatoes with their juices and the diced green chiles, stirring to combine the mixture.

Add the vegetable broth and chopped corn tortillas, then bring the soup to a gentle boil.

Reduce the heat and simmer until the sweet potatoes become tender and easy to pierce with a fork.

Stir in softened cream cheese until it melts into the broth, creating a creamy texture.

Add shredded cheddar cheese and mix until it melts smoothly into the soup.

Finish with chopped cilantro and adjust salt to taste before serving hot.