Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 1 pound ground turkey (or lean ground beef) (approx. 450g)
  • 1 packet (1 ounce/28g) taco seasoning
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon cumin (2.5ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • 1/4 teaspoon onion powder (1.25ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • 1/2 teaspoon salt (2.5ml), or to taste
  • 1/4 teaspoon black pepper (1.25ml), or to taste
  • 4 cups chicken broth (or vegetable broth) (approx. 950ml)
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (or 1 1/2 cups frozen corn)
  • 4 ounces cream cheese, softened (113g)
  • 1/2 cup plain Greek yogurt (or sour cream, or dairy-free alternative) (120ml)
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, crushed tortilla chips, lime wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes.
  2. Add ground turkey (or beef) to the pot and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  3. Stir in taco seasoning, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in chicken broth and diced tomatoes. Bring to a simmer. Add black beans and corn.
  5. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
  6. In a small bowl, combine softened cream cheese and Greek yogurt until smooth. Gradually stir this mixture into the soup until well combined. Do not boil.
  7. Ladle into bowls and top with your favorite taco toppings.