Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add ground turkey, fajita seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally, breaking up meat until browned, 3-4 minutes.

Turkey will finish cooking in a later step.

Add peppers (if you receive a whole bell pepper, cut into 1/2" dice) and corn to hot pot. Stir often until slightly softened, 3-4 minutes.

Add flour and stir until no dry flour remains.

Add 1 cup water and chicken base. Bring to a simmer.

Once simmering, stir often until broth is thickened and smooth and ground turkey reaches a minimum internal temperature of 165 degrees, 1-2 minutes.

Drain black beans.

Add half the black beans (remaining are yours to use as you please!), 1/4 tsp. salt, and half the sour cream (reserve remaining for garnish) to hot pot. Stir to combine. Bring to a simmer.

Once simmering, stir occasionally until combined, 1-2 minutes.

For a thinner soup, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, garnishing soup with remaining sour cream, cheese, and tortilla strips. Bon appétit!