1In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add turkey and salt; cook 5 to 7 minutes, stirring occasionally, until turkey is no longer pink. Push meat to outer edges of pan; add onion and garlic to center of pan. Cook 3 minutes, stirring frequently, until tender. Add chili seasoning; cook 1 minute.
2Stir in tomatoes, broth, chipotle chile and adobo sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes. Add beans; cook 5 minutes longer or until thoroughly heated. Garnish individual servings with sour cream, lime wedges and cilantro.