OPTIONAL FOR SERVING: Tortilla chips, cheese, sour cream, avocado, limes, cilantro, green onions.
STOVE TOP METHOD:
Heat the olive oil in a large pot over medium-high heat.
Add the ground turkey, diced onion, minced garlic, taco seasoning, salt, and pepper.
Stir, breaking up the meat until cooked through and no longer pink.
Add the broth to the skillet and stir, scraping the bottom of the pot with a wooden spoon.
Add the enchilada sauce, beans, Rotel, salsa verde, and frozen corn and stir to combine.
Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
In a small bowl mix together the corn starch and water until smooth.
Whisk into the soup and simmer for 2-3 minutes until thickened.
INSTANT POT METHOD:
Heat the oil in the bottom of your instant pot on saute mode.
Cook the ground turkey, onion, garlic, taco seasoning, salt, and pepper, breaking up the meat as you go until cooked through.
Turn the pot off. Pour in the broth and use a wooden spoon to scrape up any browned bits from the bottom.
To the pot add the enchilada sauce, beans, rotel, salsa verde, and corn and stir.
Place the lid on the pot and set the valve to the seal position. Cook on manual (high pressure) for 10 minutes. Once cooking time is up, open the valve to do a quick release.
Turn the instant pot to SOUP mode and allow the liquid to come to a boil.
Whisk together the corn starch and water in a small bowl until smooth, then, whisk into the soup. Cook for 1-2 minutes until thickened.
Cook the turkey, onion, garlic, taco seasoning, salt, and pepper as directed in the stove top method instructions.
Add the cooked turkey mixture, and remaining ingredients (except for the cornstarch and water) to a 6 quart or larger slow cooker.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
If cooking on low, turn the pot up to high about 30 minutes before serving the soup. Mix together the cornstarch and cold water in a small bowl, then whisk into the soup. Cook for 10-15 more minutes until thickened.