Heat the olive oil in a large pot over medium heat.

Add the ground turkey or chicken and cook, breaking it up, until it’s browned all the way through.

Sprinkle in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir to evenly coat the meat with spices.

Pour in the diced tomatoes, green chilies (if using), black beans, and chicken broth. Stir to combine, then bring the mixture to a simmer.

Reduce the heat slightly and let the soup simmer for about 8–10 minutes to allow the flavors to meld and heat through.

Add the cubed cream cheese to the pot and stir until it melts into the soup, creating a creamy base.

Stir in the shredded cheddar cheese until fully melted and smooth.

Taste and adjust seasonings as desired.

Serve hot with optional toppings like sour cream, fresh cilantro, a squeeze of lime, or jalapeños.