01 -
Dice the onion, mince the garlic, drain and rinse the white beans, chop the jalapeño if using, and open the can of green chiles. Measure and set aside all spices.
02 -
Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
03 -
Add diced onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Add minced garlic and jalapeño, cook for 30 to 60 seconds until fragrant.
04 -
Add ground turkey, breaking it up with a wooden spoon. Cook until no longer pink, about 5 to 7 minutes. Drain excess fat if desired.
05 -
Stir in ground cumin, dried oregano, chili powder, and smoked paprika if using. Add green chiles and cook for 1 to 2 minutes to toast spices and develop flavors.
06 -
Add drained white beans and chicken broth. Stir to combine and bring to a gentle simmer.
07 -
Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened slightly and flavors meld.
08 -
Remove from heat and stir in Greek yogurt or light cream cheese until fully incorporated and smooth. Adjust consistency with additional broth if needed.
09 -
Add fresh lime juice, taste, and adjust seasoning with salt and black pepper. Serve topped with optional garnishes such as chopped cilantro, sliced avocado, shredded cheese, or crushed tortilla chips.