Place the shredded turkey in the bottom of the slow cooker. Then, add the white beans, diced green chiles, minced jalapeño, diced onion, minced garlic, and sweet corn. Sprinkle in the dried oregano, dried thyme, dried parsley, ground cumin, salt, pepper, and crushed red pepper flakes. Add the lime juice and zest for a bright, citrusy note. Stir everything together to combine well, then pour in the chicken broth. Make sure all ingredients are evenly distributed.

Cover the slow cooker and cook the mixture on low for 5 to 6 hours, or on high for 3 hours. This allows the flavors to meld and the vegetables to soften, creating a hearty, flavorful base for your white turkey chili. I find that slow cooking really gets the turkey nice and tender.

When about 30 minutes of cook time remain, stir in the sour cream to add richness and tang. Next, add the shredded pepper Jack cheese (if using), stirring until it melts completely. Pour in the heavy cream to further enrich the chili. If you prefer a thicker consistency, mix the cornstarch with water in a small bowl until smooth and add to the slow cooker, stirring to combine. Cover and cook for an additional 30 minutes on high to allow the chili to thicken.

For a creamier texture, use an immersion blender to puree about a quarter of the chili directly in the slow cooker, leaving the rest chunky. This blends some of the beans and vegetables, naturally thickening the chili while still keeping plenty of texture and whole ingredients intact.

Ladle the chili into bowls. Squeeze some fresh lime juice over each serving to brighten up the flavors. Top with your choice of garnishes—add a dollop of extra sour cream, more shredded cheese, chopped cilantro or parsley, sliced jalapeños, and a handful of corn chips for a satisfying crunch. I love adding corn chips; they give the chili great texture and a fun twist.