Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; sauté until softened.

Stir in minced garlic and cook until fragrant.

Add ground turkey and cook until browned, breaking it apart as it cooks.

Season with kosher salt, black pepper, taco seasoning, and Ranch seasoning; mix well.

Pour in fire-roasted diced tomatoes, Rotel tomatoes and chilis, black beans, small white beans, corn, and beef broth; stir to combine.

Bring the soup to a boil, then reduce heat and simmer for 20 minutes.

Stir in Greek yogurt and cream cheese until well combined and creamy.

Serve hot, garnished with cilantro, shredded cheese, tortilla chips, and diced avocado as desired.