Add the shredded turkey meat to the bottom of the slow cooker.
Top with the white beans, green chiles, minced jalapeño, diced onion, minced garlic, sweet corn, dried oregano, dried thyme, dried parsley, cumin, salt, pepper, lime juice, lime zest, and red pepper flakes. Stir to combine. Add chicken broth.
Cover and cook on low for 5 to 6 hours or high for 3 hours.
When there are 30 minutes of cooking remaining, stir in sour cream until fully combined. Stir in shredded cheese until melted and fully combined. Stir in cream.
If you would prefer a thicker soup, in a small bowl combine cornstarch and water, until cornstarch is fully dissolved and the mixture to the slow cooker. Stir to combine.
Cover and cook for extra 30 minutes on high.
Optional: using an immersion blender, puree a portion of the chili, about 1/4, to thicken it, leaving the rest of the ingredients whole.
Serve topped with a squeeze of fresh lime juice add your favorite toppings.