In a large pot, heat a drizzle of olive oil over medium heat. Add 1 pound of ground turkey, breaking it up with a wooden spoon as it browns. Cook for about 7-10 minutes, or until the turkey is golden and no longer pink.

Once the turkey is cooked, stir in 1 can of drained black beans and 1 cup of corn. Pour in 4 cups of chicken broth, mixing well to combine. Bring this mixture to a gentle simmer over medium-high heat for about 5 minutes.

Sprinkle in 2 tablespoons of taco seasoning, stirring thoroughly to ensure the flavors infuse evenly. Taste and adjust seasoning if necessary, allowing the soup to continue simmering for an additional 2-3 minutes.

Lower the heat to medium, and dollop in 4 ounces of cream cheese. Stir constantly until the cream cheese fully melts and blends into the soup, creating a rich and creamy texture, about 3-5 minutes.

Reduce the heat to low, letting the soup simmer gently for 5-10 minutes. Stir occasionally to meld the flavors and watch for small bubbles forming.

Carefully ladle the soup into bowls and top each serving with a dollop of sour cream and a sprinkle of shredded cheese.