In large soup pot, cook the ground turkey on stove top until browned and cooked through, about 7-8 minutes.

Add 2 tablespoon butter to the pot and add the onions. Cook, stirring frequently, until translucent, about 5 minutes.

Add the garlic and cook one more minute.

Add the beans, chicken broth, chilies, cumin, basil, cayenne pepper, red chili flakes, and chili powder. Bring to a boil, reduce heat to medium-low and simmer for 20-30 minutes.

After simmering, remove 1 cup of the broth and transfer to a medium bowl. Add the sour cream to the broth and stir together with a whisk or a fork until well combined.

Add the broth/sour cream mixture back to the soup pot and stir to combine.

Stir in the shredded cheese and cook until melted.

Serve topped with more sour cream, green onions, and Fritos!

Enjoy!

In a large skillet, brown the ground turkey over medium heat, breaking it up into pieces as it cooks.

Transfer the turkey to the slow cooker, along with the onion, garlic, beans, broth, green chiles, and spices. Season with salt to taste.

Cook on low for 8 hours or high for 4 hours.

When there is 30 minutes left, remove 1 cup of broth and transfer it to a medium bowl. Add the sour cream and whisk to combine.

Add this mixture back to the slow cooker and cook another 30 minutes.

Add the cheese and stir until melted.

Serve and enjoy!