In a large pot over medium heat, add 1 pound of ground turkey, breaking it into pieces as it cooks. Stir occasionally, allowing the turkey to brown evenly and completely, which should take about 5-7 minutes, until it’s no longer pink inside. Once cooked through, drain any excess fat if necessary.

Next, add 1 can of drained black beans, 1 cup of corn, and 1 cup of chicken broth to the pot with the cooked turkey. Stir well to combine all the ingredients and ensure the broth incorporates smoothly with the turkey. Bring the mixture to a gentle simmer, which should take about 3-4 minutes.

Sprinkle 1 tablespoon of taco seasoning into the pot, stirring thoroughly to distribute the spices evenly. Allow the soup to bubble gently for another 2-3 minutes while tasting and adjusting seasoning as preferred.

Now, add 8 ounces of cream cheese to the pot. Stir continuously until the cream cheese melts completely and blends seamlessly into the soup, creating a rich, creamy texture. This step should take around 3-4 minutes.

Reduce the heat to low, allowing the soup to simmer gently for an additional 5-10 minutes while stirring occasionally. This will help all the flavors meld beautifully together.

Ladle the High Protein Creamy Taco Soup into bowls and garnish with a dollop of sour cream and a generous sprinkle of shredded cheese. Serve immediately.