Creamy Taco Soup

In a 6-quart pot or Dutch oven over medium to medium high heat, cook and crumble the ground beef with the taco seasoning, oregano, and the garlic powder until the beef is fully cooked throughout; drain any fats that accumulate.
1 pound lean ground beef, 2 tablespoons taco seasoning, 1 teaspoon oregano flakes, 1 teaspoon granulated onion or onion powder
Add the beef broth, enchilada sauce, black beans, diced tomatoes and green chilies, and sweet corn; bring to a boil, then reduce the heat, cooking the soup at a low simmer for 25-30 minutes.
3 cups beef broth, 10 ounce can red enchilada sauce, 10 ounce can diced tomatoes and green chilies, may substitute diced tomatoes is the added green chilies make this soup too spicy, 15 ounce can black beans, may substitute any type of canned beans in this soup, or add a variety of different beans, 15 ounce can sweet corn
In a medium size mixing bowl, combine the sour cream and the cream cheese. A little at a time, stir 1/2 cup of the warm soup into the cream cheese mixture until smooth, then add this mixture along with the shredded cheese to the soup pot, stirring to combine.
¾ cup sour cream or low-fat sour cream, 2 tablespoons cream cheese or 1/3 less fat cream cheese, 1 cup shredded Colby-Jack cheese or shredded cheddar cheese
When the cream cheese mixture has incorporated smoothly into the soup, it's ready to serve! Garnish with your favorite toppings, such as chopped cilantro or crushed tortilla chips, etc.