Brown the turkey or chicken with the olive oil in a large soup pot over medium heat until totally browned.
Add in all the seasonings and stir to coat the meat.
Pour in the diced tomatoes, black beans, and chicken broth and heat for about 5-10 minutes over medium heat. You are just warning everything up.
Turn off the heat and stir in the cream cheese and cheddar cheese. Continue to stir until the cheese is melted and smooth. The cream cheese will curdle if the soup is too hot, which is why I turn off the burner and sometimes even take it off the heat completely.
Do a quick taste test to see if you need to add any more salt and pepper before serving.
Garnish with your favorites...sour cream, cilantro, lime, etc.
