Finely dice the roma tomatoes and set them aside.

Rinse the black beans under cold water and drain well.

Heat the olive oil in a medium pot over medium-high heat.

Once hot, add the ground turkey, seasoning it with salt and pepper. Cook, breaking up the meat, until the internal temperature reaches 165°F (around 6–8 minutes), and it’s no longer pink.

Stir in the diced tomatoes and let them cook down until softened, about 3–4 minutes.

Add the black beans, corn, and tomato puree to the pot. Stir briefly to combine; about 2 minutes will do.

Reduce the heat to medium-low. Add the softened cream cheese, enchilada sauce, water, and ground cumin. Stir vigorously until the mixture is creamy and well combined (around 2–3 minutes). If it appears too thick, add a bit more water.

Ladle the soup into bowls and finish with a dollop of sour cream, a sprinkle of cheese blend, and a handful of crunchy tortilla strips.