Begin by heating a large pot over medium heat. Add the ground turkey, breaking it apart with a spatula as it cooks. Sauté for about 5-7 minutes, or until the turkey is browned and fully cooked.

Once the turkey is cooked, stir in the black beans and corn, mixing well to combine. Pour in the chicken broth and bring the mixture to a gentle simmer over medium-high heat.

Sprinkle in the taco seasoning, mixing thoroughly. Taste the soup and adjust seasonings if desired, adding more spice if you prefer a kick. Simmer for an additional 2-3 minutes.

Reduce heat to low and add cream cheese. Stir continuously until melted completely, creating a rich, creamy texture.

Let the soup gently simmer for another 5-10 minutes, stirring occasionally to meld the flavors.

Ladle the soup into bowls and top with sour cream and shredded cheese. Garnish with cilantro or chopped green onions.