Step 1

Heat skillet over medium heat and heat 1/2 tablespoon oil in pan. Add in onion and green pepper and saute for 5 minutes.

Step 2

Transfer sauteed veggies to slow cooker and add in stock, beans, corn, seasonings, turkey, and tomatoes.

Step 3

Cook on high 4 hours or low 6 hours.

Step 4

Add in cream cheese and cook on low for 30 minutes. Stir well after 30 minutes. Serve with desired toppings.

Step 5

Heat large stock pan over medium heat and heat 1/2 tablespoon oil in pan. Add in onion and green pepper and saute for 5 minutes.

Step 6

Bring soup to a boil. Reduce heat and simmer for 20 minutes.

Step 7

Once veggies are softened, add in chicken stock, beans, corn, turkey, spices and tomatoes.

Step 8

Stir in cream cheese and heat through. Serve with desired toppings.

Step 9

Heat Instant Pot to saute. Add in oil, onions, and peppers and allow veggies to soften, 3-5 minutes. Turn Instant Pot OFF.

Step 10

Pour Stock into Instant Pot and scrape up any browned bits on bottom of inner pot.

Step 11

Add in tomatoes, beans, corn, seasonings, and turkey and seal instant pot.

Step 12

Cook on high pressure for 5 minutes.

Step 13

Allow pressure to release naturally.

Step 14

Once pressure releases, remove lid and add in cream cheese. Place lid back on pressure cooker for 5 minutes (just to heat through). Stir well and serve.