ONION AND TURKEY: Place a large pot or Dutch oven over medium-high heat. Add oil and once hot, add in the onion. Sauté until becoming golden about 5-7 minutes. Add ground turkey and season with salt and pepper (I add 1/4 teaspoon each here). Crumble ground turkey with a wooden spoon, breaking it down as you cook.
SEASONINGS: Once mostly cooked through (about 5-7 minutes), drain off any excess liquid and then add in the seasonings, additional salt and pepper (I add another 3/4 teaspoon salt and 1/4 teaspoon pepper), minced garlic, and diced green chiles (undrained). Cook until very fragrant, 2-3 more minutes.
SIMMER: Add in green enchilada sauce, scraping the bottom of the pan to release any browned bits. Then add in 2 cups (450g) chicken stock. Bring to a simmer and then reduce the heat to low. Meanwhile, add 1 can (drained and rinsed) white beans and the remaining 1 cup (225g) chicken stock to a blender. Blend until completely smooth and then scrape every bit of this mixture into the pot. Stir well and then add in the 2 remaining cans (drained and rinsed) white beans and 1-1/2 cups frozen corn. Stir through. Simmer for about 10 minutes or until warmed through.
FINISHING: Add lime juice and optional cilantro. Stir through. Ladle into bowls and serve with whatever toppings you like best -- we love it with cheese and sour cream!
Note 1: Ground turkey: We recommend 93/7 (99/1 is too dry and flavorless!). If you can, use turkey sold in a carton, rather than in a chub. Chub-style ground turkey is the kind that comes in the plastic tube and it tends to be less flavorful and more watered down so you’ll likely need to drain off the meat after browning (not a big deal, but it takes more time!).Note 2: Enchilada sauce: We like Old El Paso® mild sauce best! Use a hotter sauce if you’d like some heat. And if you’re feeling ambitious, try making your own enchilada sauce! (Recipe for that on this green chile chicken enchiladas post.)Nutrition information does not include optional toppings.