Ingredients
Method
Cooking
- In a large pot, heat the olive oil over medium heat.
- Once hot, add the ground turkey or chicken. Cook until it’s browned, making sure to crumble it as it cooks.
- Stir in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper until the meat is well-coated.
- Add the diced tomatoes, green chilies (if you’re using them), black beans, and chicken broth. Mix everything together.
- Bring the mixture to a gentle simmer.
- Once simmering, add the cubed cream cheese. Stir until the cheese melts and the soup becomes creamy and luscious.
- Finally, mix in the shredded cheddar cheese until it melts smoothly into the soup.
- Taste to adjust the seasoning if necessary, then serve hot.
Nutrition
Notes
To enhance your soup, garnish with sour cream, fresh cilantro, and lime juice. Pair it with tortilla chips or crusty bread for added satisfaction. For storage, keep in an airtight container in the fridge for up to three days or freeze for up to three months.