1. Heat the olive oil in a large stockpot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 5 minutes.
2. Stir in the chopped cilantro and cook for an additional minute.
3. Add the shredded turkey, beans, corn, diced green chiles, chicken broth, cumin, oregano, chili powder, paprika, salt, and pepper. Stir everything together, bring to a simmer, then reduce the heat to low and cover the pot.
4. Let the soup cook for 25 minutes.
5. Use a potato masher to gently mash some of the beans 3 to 4 times to help thicken the soup.
6. Allow it to simmer for 5 more minutes.
7. Remove the pot from the heat and stir in the Greek yogurt.
8. Serve the soup in bowls and garnish with your choice of optional toppings such as cilantro, avocado, shredded cheese, jalapeños, or green onion.