To start, brown your ground beef or turkey in a large pot over medium heat, breaking it apart with a wooden spoon—just like my grandmother used to do when preparing her hearty meat sauces. Once browned, drain any excess fat and set the meat aside. In the same pot, add a drizzle of olive oil, a staple from my culinary adventures in Italy, and sauté the chopped onions and garlic until they’re fragrant and translucent. This step always reminds me of those early mornings in Nonna Rosa’s kitchen, where the promise of a delicious meal began with these familiar scents.

Next, add the bell peppers, letting them soften before stirring in the taco seasoning. The spices release their aromas, filling the kitchen with warmth and anticipation. Add the canned tomatoes, corn, and black beans, stirring to combine all the ingredients. Pour in the chicken broth, bring the mixture to a simmer, and let it cook for about 15 minutes, allowing the flavors to meld together beautifully.

Finally, reduce the heat and stir in the cream cheese until fully melted and incorporated. This is the moment where the soup transforms into something truly special, its creamy texture bringing all the flavors together in perfect harmony.