In a large pot over medium heat, add the ground turkey and cook for about 5-7 minutes, breaking it apart until it's browned and no longer pink.

Once the turkey is cooked, stir in the black beans, corn, and chicken broth. Mix well and bring to a gentle simmer for about 3-5 minutes.

Add the taco seasoning to the pot, stirring thoroughly to ensure all ingredients are well-coated.

Next, add in the cream cheese cubes, stirring continuously until they melt and blend smoothly into the soup, taking about 2-3 minutes.

Reduce heat to low and let the soup simmer for an additional 5-10 minutes, stirring occasionally.

Ladle the soup into bowls and top with a dollop of sour cream, a sprinkle of shredded cheese, and fresh herbs.