Ingredients:
- Tbsp Olive Oil or Avocado Oil
- lbs Lean Ground Turkey or Chicken
- medium Yellow Onion, diced
- large Bell Pepper (any colour), diced
- cloves Garlic, minced
- Tbsp Taco Seasoning (low sodium)
- tsp Cumin, ground
- /2 tsp Smoked Paprika
- /2 tsp Dried Oregano
- cups Chicken or Turkey Broth (low sodium)
- (14.5 oz) can Diced Tomatoes (undrained)
- (15 oz) can Black Beans, rinsed and drained
- (15 oz) can Great Northern Beans or Cannellini Beans, rinsed and drained
- oz Cream Cheese, softened
- Fresh Cilantro, chopped (for garnish)
- Shredded Monterey Jack or Cheddar (for garnish)
- large Avocado, diced (for garnish)
Instructions:
- Heat oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add ground turkey/chicken. Break up the meat and cook until fully browned. Drain off any excess fat.
- Reduce heat to medium. Add the diced onion and bell pepper to the pot. Sauté gently for 5–7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in the taco seasoning, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, allowing the spices to toast lightly.
- Pour in the chicken broth and the can of diced tomatoes (with their juices). Bring the mixture to a gentle simmer.
- Stir in the rinsed black beans and the Great Northern/Cannellini beans. Bring back to a low simmer, cover partially, and cook for 15 minutes, allowing flavours to meld.
- Reduce heat to low. Add the softened cream cheese, a couple of tablespoons at a time, whisking constantly until each addition is fully melted and incorporated into the soup until smooth and creamy. Do not boil after adding the cheese.
- Taste and adjust seasoning as needed. Ladle hot soup into bowls and top generously with fresh cilantro, shredded cheese, and avocado chunks.