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.