• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato.

• Heat a drizzle of oil in a large pot over medium-high heat. Add turkey*, garlic powder, Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until turkey is lightly browned and mostly cooked through, 3-5 minutes (it’ll finish cooking in the next step). • Add scallion whites and tomato paste; cook, stirring, until fragrant, 1 minute.

• Add diced tomato, stock concentrates, cream cheese, and ¾ tsp sugar (1½ tsp for 4 servings) to pot with turkey mixture; stir until well combined. • Stir in half the beans and their liquid and 1½ cups water (all the beans and their liquid and 3 cups water for 4); bring to a simmer and cook until tomato is softened, 2-3 minutes. Turn off heat. • Stir in half the Mexican cheese blend and as much hot sauce as you like; taste and season with salt and pepper.

• Divide soup between bowls; top with scallion greens and remaining Mexican cheese blend. Serve. ***Ground Turkey is fully cooked when internal temperature reaches 165°.***