Start with gathering all your ingredients. Make your space inviting. I usually light a candle or play some music to set the tone for cooking.

In a large pot over medium heat, add the lean ground beef. Cook it until browned, about 5-7 minutes. Break it apart with a spatula while it cooks. If you’re opting for ground turkey, the process is similar. Drain any excess fat after browning.

Once the meat is browned, toss in the finely chopped red bell pepper. Stir in the granulated garlic, onion powder, ground cumin, smoked paprika, and chili powder. Let it sauté for an additional 2-3 minutes until the peppers soften and the spices become fragrant.

Pour in the low-sodium chicken stock next. Add the drained black beans and corn. This mix adds both protein and sweetness to the soup, making it hearty.

Now, add the Ro-tel diced tomatoes and their juices. Stir gently to incorporate. Cut the cream cheese into cubes and gently fold it into the soup. This may take a minute as the cream cheese will melt into the mixture, creating that luxurious, creamy texture.

Add oregano, lime juice, and salt and pepper to taste. Bring the soup to a simmer, letting it cook for about 10-15 minutes. Stir occasionally to keep things smooth.