Creamy Black Bean Taco Soup

My kids like taco soup but I think I just have a short cooking attention span because I just can't cook and eat the same thing over and over again.  I get too bored!  This soup was a nice spin off of taco soup and quickly became a favorite at our table.  The first time I made it, I made it as is and it was gone with the kids begging for more, so the next time I made it, I doubled it.  This is the original recipe. And even with my cooking ADD, I have made this twice in the last two weeks and it was gobbled up both times (and leftovers the second time were eaten for lunch!)

CREAMY BLACK BEAN TACO SOUP
(yet another Mel recipe)

YIELD: SERVES 4-6

INGREDIENTS

1 pound lean ground beef or turkey (I did turkey but might try beef sometime)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
2 tablespoons butter
2 tablespoons flour
2 cups milk, divided (meaning you'll use 1 cup first and the other cup later)
4 ounces shredded Monterey Jack cheese (about 1 cup)
15-ounce can black beans, rinsed and drained
14.5-ounce can diced tomatoes, undrained
4 ounce can diced green chiles
Chopped, fresh cilantro for serving (optional)

DIRECTIONS

In a 4- or 5-quart pot, cook the ground beef or turkey over medium to medium-high heat with the salt and pepper, breaking the meat into small pieces as it cooks. Once it is cooked through, drain any excess grease.
Add the onion powder, chili powder, cumin, garlic powder and oregano to the meat and cook for 1-2 minutes, stirring often. Scrape the meat to a plate and set aside.
Return the pot to medium heat and melt the butter, scraping up any browned bits from the meat. Whisk in the flour and cook for a minute or so, whisking constantly, letting the mixture brown and bubble. Slowly whisk in 1 cup of the milk. Continue stirring while heating the mixture to a gentle simmer. Moderate the heat on the stove so the soup just bubbles but doesn't boil vigorously. Cook for 1-2 minutes to let it thicken slightly.
Stir in the Monterey Jack cheese and let it melt completely.
Add the black beans, diced tomatoes, green chiles, remaining 1 cup milk, and reserved cooked ground meat. Simmer gently for 5-10 minutes.
Serve with fresh cilantro (can also serve with crushed tortilla chips, sour cream, shredded cheese, olives, or whatever you like!).