Heat 1 Tablespoon olive oil over medium heat in a dutch oven or stockpot. Add the ground turkey and cook, crumbling into small pieces, until cooked through. Remove from the pan and set aside.

Add 2 tablespoons of oil to the pot. Once hot, add onion, celery, poblano, carrot, and garlic. Cook for 5 minutes, stirring occasionally until sautéed.

Meanwhile, in a small bowl mix the masa harina, cumin, garlic powder, salt, chili powders, paprika, cinnamon and coriander.

Add the turkey back to the pot and sprinkle the seasonings over it. Stir everything well to combine. Add chicken broth, diced tomatoes, beans and corn and stir well.

Bring to a boil then reduce heat and simmer for 20-30 minutes, stirring occasionally to scrape the bottom of the pan.

Serve topped with sour cream, shredded cheddar cheese, diced green onions, and hot sauce, if desired.