Heat the oil in a pot over medium heat, brown the ground turkey, breaking it up into smaller pieces with a spatula for about 5 minutes. Add in the onions, peppers, garlic, chili powder, and cumin. Stir in the flour and cook for another 3 minutes, mixing everything together.
Add the broth, corn, beans, salt and pepper. Simmer for about 25 minutes covered with a lid.
Stir in the cheddar cheese, cream cheese, and cream. Bring to a simmer stirring occasionally until the soup is smooth. Season with salt and pepper to taste.
In the meantime, roll the soft taco shells with the Monterey Jack cheese. Heat a non-stick pan over medium heat. Place the rolled shells seam side down in the pan until golden brown, flip over and cook to golden brown on the top side.
Serve the soup in bowls with the cheese enchilada. Garnish with cilantro and jalapeno (if using).