Heat 1 tbsp of olive oil in a Dutch oven or a large soup pot over medium heat. Add 1 lb ground turkey, kosher salt, and pepper, and cook while mincing the meat with a wooden spoon until no longer pink, about 5-7 minutes.

Once the meat is no longer pink, stir in the chopped onion, chopped garlic, 1 1/2 tbsp taco seasoning, and 1 tsp chili powder. Continue to cook, stirring occasionally, for 5 minutes until the onion softens.

Add in 4 cups chicken stock, 1 (15 oz) can diced tomatoes, and 1 (15 oz) can black beans (rinsed and drained) and stir to combine all ingredients.

Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld. Serve the soup hot and add toppings of choice.