In a large pot over medium heat, add the ground beef (or turkey) and break it apart with a wooden spoon. Cook for about 5–7 minutes until browned and no longer pink. Drain any excess grease.

Add the chopped onion and minced garlic to the pot, stirring to combine with the browned meat. Cook for 3–5 minutes until the onion becomes translucent.

Stir in the beef broth, diced tomatoes, corn, black beans, and diced potatoes along with the spices. Mix well to incorporate.

Bring the mixture to a boil, reduce the heat to a simmer, cover the pot, and let cook for 20–25 minutes until the potatoes are tender.

Remove the pot from heat and stir in the heavy cream (or coconut milk). Place back on low heat for an additional 5 minutes.

Sprinkle the shredded cheddar cheese into the soup while on low heat. Stir continuously until the cheese has melted.