Add olive oil to a large 6-quart pot. Test the oil by adding a piece of the diced onion. If it sizzles, add the onions—season with a pinch of salt. Sauté for 3 minutes, and then add garlic and jalapeño.
Add the ground turkey. Using the star meat chopper, break apart the meat—and season with salt, granulated garlic, and cumin. Add 3/4 of the Taco seasoning, then continue cooking until the meat is cooked.
Add tomatoes, beans, corn, and 1 quart of chicken broth.
Combine 1 Tablespoon cold water with enough Massa Harina to create a thin slurry, then add it to the soup with a pinch of sugar. Garnish the soup with Mexican shredded cheese, Greek Yogurt, Cilantro, and Tortilla chips, and serve.
Cook the soup for 15-30 minutes.
Note: Soup will thicken as it cools. Tortilla chips are not included in the nutrition calculation.